Description
McSkinny Egg Muffins offer a tasty, low-calorie breakfast option combining eggs and turkey bacon baked into convenient muffin shapes. These protein-packed muffins are quick to prepare, perfect for meal prep, and designed for those looking for a delicious yet healthy start to their day.
Ingredients
Scale
Ingredients
- 12 eggs
- 12 slices of turkey bacon (e.g., Applegate Naturals)
- Coconut oil cooking spray or Extra Virgin Olive Oil (for coating muffin tin)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the egg muffins.
- Prepare Muffin Tin: Lightly coat each cup of a muffin tin with coconut oil cooking spray or use a paper towel to spread a thin layer of Extra Virgin Olive Oil to prevent sticking.
- Prepare Turkey Bacon: Cut each turkey bacon slice down the center to make two thinner strips. Then, take one of these strips and cut it in half, resulting in a long piece and two shorter pieces per original slice.
- Line Muffin Cups: Wrap the long piece of turkey bacon around the inside edge of each muffin cup. Place the two shorter pieces side-by-side at the bottom of the muffin cup to create the base for your egg muffin.
- Add Eggs and Bake: Crack one egg into each prepared muffin cup on top of the turkey bacon. Bake in the oven for 13-15 minutes, adjusting time according to your preferred egg doneness.
Notes
- Adjust baking time for runnier or firmer egg yolks.
- Use a non-stick cooking spray or oil generously to prevent muffins from sticking.
- Turkey bacon can be substituted with regular bacon or a plant-based alternative as desired.
- These muffins can be stored in the refrigerator and reheated for quick breakfasts.
