My Favorite On The Go Breakfast

I have a protein-packed and on the go easy breakfast recipe for you. 🙂

These bacon egg muffins are so simple to make, last up to 4-5 days in the fridge, and will fill you with amazing energy.  Delicious! 

Egg Muffins (Gluten Free)
by Erin Nielsen


Serves: 4-6


  • 12 pieces of nitrate free bacon
  • ½ medium onion, finely chopped
  • 2 handfuls baby spinach, chopped
  • 10 eggs, beaten (with 2 TBSP cream, optional)
  • ¼ cup chives, chopped (optional)


  1. Preheat oven to 375.
  2. Line each cup of the muffin tin with a piece of bacon.
  3. Put chopped onion and spinach in the bottom of the muffin cups.
  4. Pour egg mixture into the cups.
  5. Bake about 30 minutes (ovens vary) until eggs are set. Top with chives for garnish(optional).
  6. Can be wrapped in foil and easily reheated on-the-go.

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