Breakfast Egg Souffle Muffins

Christmas13DSC_1061_11015DSC_1061Mornings are hectic but you’re tired of processed, prepackaged foods? Consider baking these easy-breezy bacon-and-egg muffins the night before and microwaving in the morning. They’re easy to grab as you head out of the door. They are also low-cal, low-carb, and low-fat, but pack nearly 7 grams of protein in each one. But since the recipe is adapted from Southern Living’s “family table” recipe collection, it’s tasty and made from all natural ingredients – great for those eating clean or just trying to get back to basics. 


  • 6 slices turkey bacon, chopped
  • 1/2 cup green onions, chopped
  • 6 large eggs 
  • 4 large egg whites
  • 1 cup low-fat milk
  • 1/4 tsp. table salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. grated fresh ginger (optional)


Preheat oven to 325. Stir together chopped bacon slices, green onions, fresh ginger, and black pepper. Whisk together eggs and egg whites, milk, and salt. Place paper baking cups in a 12-cup muffin pan, and coat with olive oil cooking spray. Divide egg mixture among paper baking cups; top with bacon mixture. Bake 25-30 minutes or until tops begin to brown. Cool on a wire rack for 3 minutes. Makes a dozen. 


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