Low Calorie and Low Carb Bacon and Veggie Egg Muffins

Use a high quality source of bacon. Look for pasture raised pork. You’ll eat less but its worth it.

Most people eat eggs for breakfast. Eggs are cheap, delicious, nutritious, but not always the most convenient. Egg muffins are the egg lovers solution, to quick eggy goodness on the go. There are a 100 different flavor combinations hist just one!

Recipe: Makes 24 Egg Muffins


1 Dozen Cage Free Eggs
1 Package of bacon, diced into small pieces (preferably nitrate free, and from natural/organic pork)
1 Red Pepper, cubed
1 Green Pepper, cubed
1 Large onion sweet onion, coarsely chopped

4 Plum Tomatoes cubed
Salt and Pepper to taste

*** You’ll also need a muffin tin.


1.In a large skillet add your cubed bacon and allow it to crisp up until it is completely crispy. Remove the bacon, pat it down with a paper towel to remove excess fat and put it aside. Next, drain almost all the fat in the pan from the bacon except about 1 tablespoon. Then add the onion and peppers sauteing over medium heat until the onions become very soft, about 5- 8 minutes. Pre heat your oven to 350 Degree.

2.In a separate bowl whisk together your dozen eggs, adding salt and pepper.

3. Add the onion and pepper mixture. Lastly, add your plum tomatoes to the egg mixture.

4.Grease your muffin tin, or use non stick cooking spray to make sure the muffins come out the tin with ease. Next, carefully ladle about 1/3 a cup of the egg, bacon, and veggie mixture into the well greased muffin tin. Cook for approximately 20 minutes.


Per muffin

Calories: 110cal

Protein: 10 grams

Carbs: 4 grams

Fat: 7 grams


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