These Turkey Bacon Egg Muffin Cups are a perfect make-ahead breakfast option for busy school mornings. You can make a healthy protein-based breakfast in 5 minutes with minimal prep, and it’s dairy and gluten-free. Oh, and you’ll love the flavor.
We’re definitely back in busy school morning mode here. Let’s rejoice that we made it through a week without having to check in late at the office. Let’s see how long it lasts. Something that helps a lot: prepare as much as possible in advance. When I prepare dinner in the evening, I also take the time to prepare lunches and snacks for the next day. Before I go to bed, I prepare the clothes (down to the socks and hair bows they will wear), water bottles, and backpacks, and make sure any documents or assignments are in the backpacks, ready to go. For breakfast here, things go as quickly as possible. We do a lot of snapshots or baked oatmealomelets, cookies for breakfastpancakes or waffles that I make over the weekend and freeze in an airtight container or freezer bag for easy storage, and hard-boiled eggs – anything that cuts down on prep time.
I wanted to change up our egg game a bit, and instead of making the usual casserole, I thought I’d make egg muffins using a traditional muffin pan. They’re a little “cuter” than a square cut out of a casserole dish (and let’s be real, kids are more likely to eat food if it’s a bit of a novelty or something cute/different) and the best part is, you can bundle them up and freeze them for easy reheating throughout the week. Any nutrition for children is a win.
(Pin for the next time you need breakfast ideas!)
Just sauté the veggies and turkey bacon, mix in the eggs (whole eggs or egg whites), mix, scoop, bake and it’s ready.
Rather, you have to prepare them just for this aroma here. There’s something quite magical about garlic, turkey bacon, and onion.
Here is the recipe if you want to try them! Feel free to customize with any vegetables you like, like mushrooms or a red pepper. My vegetarian friends could easily substitute Beyond Meat sausage for the turkey bacon and they would be bomb dot com. 
Turkey and Bacon Egg Cups (Gluten-Free, Dairy-Free)
These Turkey and Bacon Egg Muffins are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy breakfast on the table in 10 minutes total, and they’re dairy and gluten-free.
1/2 sweet onion, diced
3 garlic cloves, chopped
6 slices of turkey bacon (or A Beyond Meat sausage link)
2 cups spinach kale (or 1 cup cooked and chopped broccoli)
Pinch of nutmeg
6 eggs
3 ounces shredded cheddar cheese (I used Trader Joe’s almond cheese)
1/4 cup almond milk
1/2 teaspoon baking powder
2 tablespoons flour (I used a gluten-free baking mix)
Salt and black pepper to taste
Preheat the oven to 350° and generously spray a standard muffin pan with non-stick cooking spray.
In a large skillet with a little olive oil, heat the onion, garlic and turkey bacon until fragrant and the bacon (or sausage) is cooked. Wilt the kale and season well with salt and pepper. Cancel.
In a bowl, combine eggs, nutmeg, cheese, almond milk, salt, baking powder and flour. Whisk well, then add the cheese and season with a little salt.
Add the turkey bacon mixture to the egg mixture and mix.
Using an ice cream scoop, distribute evenly among the 12 muffin cups.
Bake for about 20 minutes, until set and lightly browned.
Let cool completely before freezing. To reheat once frozen, microwave for 30-40 seconds. Enjoy your egg cups for breakfast!
Note: I used an ice cream scoop to scoop into the muffin tin and it made things much easier. You can use muffin tins, but I find egg muffins stick more and are difficult to remove if you freeze them.
Tell me, friends: what is your favorite breakfast for busy mornings?
xo
Gina
Other of my favorite make-ahead breakfast options:
20 healthy breakfasts on the go
Baked breakfast cookie for one
Slow Cooker Oatmeal for Apple Pie
Homemade Starbucks-Style Sous Vide Egg Bites
