Bacon veggie egg muffins
If you're looking for a protein-rich, veggie-loaded, and incredibly simple breakfast (or anytime snack), these Bacon Veggie Egg Muffins will quickly become a favorite in your kitchen. They're naturally gluten-free, dairy-free, and packed with flavor — perfect for busy mornings, meal prep, or nourishing your body between meals without spiking your blood sugar.
These muffins are a beautiful way to turn a handful of whole ingredients into something that’s both functional and satisfying. Think chopped bacon, vibrant vegetables like bell peppers and green onions, fresh herbs like dill and parsley, and a base of pasture-raised eggs — all baked into little savory bites of goodness.
Why You'll Love These
Quick & Easy: Mix, pour, bake — done in 30 minutes or less.
Meal Prep Friendly: Make a batch and store in the fridge or freezer for the week.
Protein-Rich: Eggs and bacon offer a complete amino acid profile to support muscle, metabolism, and satiety.
Gut-Friendly: Loaded with fiber and polyphenols from the veggies and herbs to support your microbiome.
Hormone-Supportive: Balanced with protein and fat to help stabilize blood sugar and reduce inflammatory triggers.
RECIPE
Ingredients
12 eggs
1 lb bacon, chopped
Veggies of choice or:
5 spring onions
1 orange bell pepper
½ yellow bell pepper
A handful of fresh dill
A handful of fresh parsley
A handful of baby spinach
Instructions
Preheat your oven to 400°F (200°C) and line a muffin tin with silicone or paper cups.
Chop the bacon and cook it in a skillet over medium heat for about 20 minutes, or until it reaches your preferred level of crispiness. Discard most of the fat, or reserve it for future cooking.
Chop all the vegetables and herbs. Add them to the skillet with the bacon and sauté for an additional 5 minutes to soften and blend the flavors.
Crack the eggs into a large bowl and beat until well mixed. Add the cooked veggie and bacon mixture to the eggs and stir to combine.
Fill the muffin cups about 80% full with the egg mixture.
Bake for 20 minutes, or until the egg muffins are puffed and fully set in the center.
Pro Tips & Variations
Use whatever veggies you have on hand: zucchini, mushrooms, or grated carrots all work well.
For extra richness, you can stir in a tablespoon of dairy-free milk like coconut or almond.
If you're avoiding pork, try turkey bacon, tofu, or skip the meat and add extra greens and herbs for a vegetarian version.
These Bacon Veggie Egg Muffins are more than just a quick breakfast. They're a tool for nourishment — packed with nutrients to help stabilize your hormones, support your gut, and energize your day. They're also incredibly customizable, so you can make them your own each week based on what’s in season or what your body’s craving.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana