Bacon Muffins

These were awesome, great breakfast option! I made a pan of these and we ate off them all week. I used kale and peppers to this recipe but really any vegetable will do.

First you cook the bacon, I did this via the microwave 1-2 minutes. Second chop all of your veggies, I love the food processor so I just put a shredding attachment and they are small and even. Third, crack the eggs and mix them in a bowl I messed up this step by adding all the vegetables and chicken to this but I DON’T recommend it I’ll explain soon. After everything is prepped place one strip of bacon per muffin cup. Then I would add the eggs to the cup, lastly I would add the vegetables and the chicken evenly I ended up with a lot of leftover egg mixture depending on how many veggies and meat per cup. This assembly done separately vs all together would allow you to beat as you go with the eggs. The canned chicken was purely based on time this would be better with come cooked chicken or leftover rotisserie. Enjoy!

Bacon Muffins

11 pieces natural bacon

3 cups Egg Beaters (or 12 egg whites)

4 whole eggs

12 oz. canned white chicken breast

1.5 red sweet peppers, chopped

2 cups raw kale, chopped

makes 11 muffins

per serving (1 muffin):

calories       139

Carbs          4

fat                5

protein         18

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