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Egg Muffins with Turkey Bacon

Name: Egg Muffins with Turkey Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9 servings
Ingredients: 125 g Kalkonbacon; 0,5 pc Paprika, röd; 1 pc Salladslök; 2 dl Spenat, färsk; 0,5 pc Gul lök; 10 pc Ägg; 0,5 dl Mjölk 3%; 0,5 tsp Salt; 1 pinch Svartpeppar

These highly customizable, protein-packed breakfast muffins are an exceptional meal-prep solution for busy mornings. Whisked eggs are baked alongside crisp turkey bacon and nutrient-dense fresh vegetables to create a fluffy, savory, and satisfying bite. Low in carbohydrates and naturally gluten-free, this clean blueprint delivers sustained energy and stands up beautifully whether served warm straight from the oven or packed chilled for an on-the-go snack.

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schedule

Förberedelsetid 10 min

timer

Tillagningstid 20 min

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Svårighetsgrad Lätt

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Näringsinnehåll

per portion

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Kalorier 131 kcal

Protein 11g

Carbs 2g

Fat 8g

Instruktioner

7 steg

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Preheat your oven to 200°C (standard top and bottom heat configuration). Line a 9-cup muffin tin with silicone baking liners or grease it cleanly with a touch of olive oil.

Finely dice the turkey bacon strips. Heat a non-stick skillet over medium-high heat and crisp the turkey bacon pieces for 3 to 4 minutes until golden. Remove from the heat and set aside.

125 g Kalkonbacon

Thoroughly rinse the fresh vegetables. Finely dice the red bell pepper and the yellow onion, cut the spring onions into thin rings, and roughly chop the fresh spinach leaves.

0,5 pc Paprika, röd, 1 pc Salladslök, 2 dl Spenat, färsk, 0,5 pc Gul lök

Crack the eggs into a large bowl. Pour in the milk, add the salt, and grind in the black pepper. Whisk the mixture vigorously with a fork or hand whisk until completely smooth and lightly aerated.

10 pc Ägg, 0,5 dl Mjölk 3%, 0,5 tsp Salt, 1 pinch Svartpeppar

Divide the prepared turkey bacon pieces, diced bell peppers, sliced spring onions, and chopped spinach evenly among the bottom of the 9 prepared muffin cups.

Carefully stream the whisked egg base over the top of the filling ingredients in each cup, filling them roughly three-quarters of the way up to give the muffins space to rise safely.

Bake in the center of the oven for 15 to 20 minutes. Watch closely until the egg muffins puff up beautifully, the top rims are gently golden, and the centers feel entirely firm to a light touch. Let them rest in the tin for 5 minutes to cool down slightly before lifting out.

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To ensure the egg muffins slide out effortlessly without tearing, use high-quality silicone baking cups or grease a non-stick tin generously with a light brush of olive oil before distributing your ingredients.

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Egg Muffins with Turkey Bacon

Förberedelsetid 10 min

Tillagningstid 20 min

Portioner 9

Ingredients

125 g Kalkonbacon

0,5 pc Paprika, röd

1 pc Salladslök

2 dl Spenat, färsk

0,5 pc Gul lök

10 pc Ägg

0,5 dl Mjölk 3%

0,5 tsp Salt

1 pinch Svartpeppar

Nutrition Facts

Calories 131 kcal

Protein 11g

Carbohydrates 2g

Fat 8g

Instructions

1.
Preheat your oven to 200°C (standard top and bottom heat configuration). Line a 9-cup muffin tin with silicone baking liners or grease it cleanly with a touch of olive oil.
2.
Finely dice the turkey bacon strips. Heat a non-stick skillet over medium-high heat and crisp the turkey bacon pieces for 3 to 4 minutes until golden. Remove from the heat and set aside.

125 g Kalkonbacon
3.
Thoroughly rinse the fresh vegetables. Finely dice the red bell pepper and the yellow onion, cut the spring onions into thin rings, and roughly chop the fresh spinach leaves.

0,5 pc Paprika, röd, 1 pc Salladslök, 2 dl Spenat, färsk, 0,5 pc Gul lök
4.
Crack the eggs into a large bowl. Pour in the milk, add the salt, and grind in the black pepper. Whisk the mixture vigorously with a fork or hand whisk until completely smooth and lightly aerated.

10 pc Ägg, 0,5 dl Mjölk 3%, 0,5 tsp Salt, 1 pinch Svartpeppar
5.
Divide the prepared turkey bacon pieces, diced bell peppers, sliced spring onions, and chopped spinach evenly among the bottom of the 9 prepared muffin cups.
6.
Carefully stream the whisked egg base over the top of the filling ingredients in each cup, filling them roughly three-quarters of the way up to give the muffins space to rise safely.
7.
Bake in the center of the oven for 15 to 20 minutes. Watch closely until the egg muffins puff up beautifully, the top rims are gently golden, and the centers feel entirely firm to a light touch. Let them rest in the tin for 5 minutes to cool down slightly before lifting out.

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