Lightened up egg muffins with turkey bacon are a quick, protein-packed breakfast you can make ahead. Loaded with savory turkey bacon, scallions, and cheddar, they’re easy to reheat and perfect for busy mornings!
We used turkey bacon and swapped some of the whole eggs for egg whites to put a lighter spin on these muffin sized egg bites.
Here is Why This Recipe Works
Easy Meal Prep: Bake once, eat all week. These muffins keep well in the fridge or freezer, so you’re never stuck scrambling for breakfast!
Protein-Packed Goodness: Whole eggs, egg whites, and turkey bacon give you a serious protein boost to start your day.
Customizable Flavor: Not a fan of scallions? Swap them for your favorite veggies or extra cheese…make it your own!
Microwave-Friendly: Reheat in seconds, no fuss. These are made for those “I’m too busy for breakfast” mornings!
The Ingredients
Meat: Turkey bacon
Produce: Scallions
Fridge: Eggs, egg whites, low-fat cottage cheese, cheddar cheese
Pantry Seasonings: Salt, pepper
Variations
Spicy Jalapeño Cheddar Egg Muffins: Stir in ¼ cup diced jalapeños and swap the cheddar with pepper jack.
Mushroom and Swiss Breakfast Muffins: Fold in ½ cup finely chopped mushrooms and replace the cheddar with Swiss cheese.
Herb and Goat Cheese Egg Muffins: Mix in ¼ cup crumbled goat cheese and 1 tablespoon fresh chopped herbs like parsley and chives.
Tips for Success
- Use a blender to get a smooth base and make an even texture.
- Don’t overfill the muffin cups. These muffins puff up in the oven, so filling each cup about ¾ full prevents spillover.
- Let them cool slightly before removing.
- Feel free to swap ingredients. Think different cheeses, veggies, or add a sprinkle of fresh herbs for variety!
Storage
Refrigerating: Place muffins in an airtight container and store in the fridge for up to 3 days.
Freezing: For longer storage, arrange the cooled muffins on a baking sheet to freeze them individually. Once frozen, transfer to a freezer-safe bag or container for up to three months.
Reheating: To reheat, microwave refrigerated muffins in 20-second intervals until heated through. For frozen muffins, microwave for about 1 minute and 20 seconds, adding more time if needed.
More Recipes You Will Love
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Egg Muffin Cups with Turkey Bacon
Ingredients
- 6 slices turkey bacon
- 5 whole eggs
- 11 egg whites 1-1/4 cups
- 1/2 cup low fat cottage cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 scallions chopped
- 1/2 cup cheddar cheese
Instructions
- Pre-heat the oven to 350°F and spray a 12-cup muffin tin with non-stick spray.
- Cook the turkey bacon in a skillet until it is browned then chop it into small bits.
- Place the eggs, egg whites, and cottage cheese in a blender and blend until smooth.
- Pour the egg mixture into the muffin cups. Divide the bacon bits and chopped scallions among the muffin tins. Sprinkle the tops with the shredded cheese.
- Bake for 18 to 22 minutes or until the centers are set. The eggs will puff up when they are done and sink back down when they cool.
- Allow the eggs to cool then run a knife around the edges and remove them from the muffin tin.
- Serve with salsa and sour cream if desired.
Notes
- Store in the refrigerator for 1 week or in the freezer for 3 months. Re-heat them in the microwave at 20-second intervals until heated through.
- It takes about 40 seconds to re-heat a thawed egg muffin and about 1 minute 20 seconds to reheat a frozen egg muffin.
shelly
Sunday 2nd of April 2023
these looks yummy but i have a question can you just use whole eggs instead of part yolks and lots of egg whites? and how many whole eggs total would you use to replace the yolks and whites?
Dahn Boquist
Sunday 2nd of April 2023
Sure, you can make this with a total of 10 whole eggs.