Bacon and Zucchini Egg Muffins

Strapped for time? These Egg Muffins are a quick and easy option to make sure you break the fast each day. I’m taking on the 21 day sugar detox starting January 5th, so I am easing myself into the challenge.  You can fill them up with whatever you like. Enjoy!

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Bacon and Zucchini Egg Muffins

Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 12 egg muffins

Ingredients:

  • 8 eggs
  • 1/4 cup almond milk
  • 2 tsp parsley flakes
  • salt and pepper, to taste

Filling:

  • 4 pieces of bacon
  • 1 medium zucchini, diced
  • handful of spinach, chopped
  • 1/2 a medium onion, diced

Instructions:

  1. Preheat oven to 350 degrees
  2. Prepare your muffin tray by greasing it with coconut oil (unless you are using silicone baking cups, then you don’t need to grease)
  3. Pan fry your bacon until crispy and set aside
  4. In the same pan, add onions and saute for 30 seconds
  5. Add zucchini and sauté for 3-5 minutes, then take the pan off the heat
  6. Dice bacon and chop spinach and combine with zucchini and onion, set aside
  7. In a mixing bowl, whisk together eggs, almond milk, parsley flakes, salt and pepper
  8. Spoon filling (1 generous tablespoon full) into muffin trays
  9. Fill with egg mixture
  10. Bake for 12 minutes
  11. Breakfast for the week!
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