These Turkey Bacon Egg Muffin Cups are the perfect make-ahead breakfast option for busy school mornings. With minimal prep work, you can have a healthy, protein-based breakfast in 5 minutes, and they’re dairy- and gluten-free. Oh, you’re going to love the taste.
We are definitely back into busy school morning mode here. Let’s just be thankful that we’ve made it through the week without having to be late at the office. Let’s see how long this lasts. There’s a lot that helps: prepare as much as possible in advance. When I make dinner in the evening, I also use that time to prepare lunch and snacks for the next day. Before we go to bed, I lay out the clothes (including socks and hair accessories they will wear), water bottles, and backpacks, and make sure any papers or homework is in the backpack and ready to go. Breakfast, the food here is as fast as possible. We make lots of instant or baked oatmeal, omelets, breakfast cookies, pancakes or waffles that I make over the weekend and freeze in airtight containers or freezer bags for easy storage, and hard-boiled eggs – anything to cut down on prep time.
I wanted to change up our egg game a little and instead of making the usual casseroles, I thought I’d make some egg muffins in traditional muffin tins. They’re a lot “cuter” than the squares you cut out of a casserole dish (let’s be honest, the kids are more likely to eat something new or cute/different), and the best part is you can freeze them in batches for easy reheating throughout the week. Any nutrition for kids is a win.
(Pin it next time you need breakfast ideas!)
Just sauté the veggies and turkey bacon, mix in an egg (whole or egg white), mix, scoop out, bake, and done.
If anything, you need to make these here just for this scent. There’s something very magical about garlic, turkey bacon, and onions.
Here’s the recipe if you want to try it! Feel free to customize it with any veggies you like, such as mushrooms or red bell peppers. My vegetarian friends could easily substitute some Beyond Meat sausage for the turkey bacon and they would be the bomb. 
Turkey Bacon Egg Cups (Gluten-Free, Dairy-Free)
These Turkey Bacon Egg Muffins are the perfect make-ahead breakfast option for busy school mornings. In a total of 10 minutes, you can have a healthy breakfast on the table, and they’re dairy- and gluten-free.
1/2 sweet onion, diced
3 Garlic cloves, minced
6 turkey bacon slices (or one Beyond Meat sausage link)
2 cups spinach kale (or 1 cup chopped, cooked broccoli)
a pinch of nutmeg
6 egg
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 oven to 350 degrees and spray a standard muffin pan generously with nonstick cooking spray.
Heat the onion, garlic, and turkey bacon in a large pot with a little olive oil until fragrant and the bacon (or sausage) is cooked through. Wilt the kale and season with salt and pepper. Set aside.
In a mixing bowl, combine eggs, nutmeg, cheese, almond milk, salt, baking powder and flour. Stir well, then add the cheese and season with a pinch of salt.
Add turkey bacon mixture to egg mixture and stir to combine.
Using an ice cream scoop, divide evenly into 12 muffin pans.
Bake for about 20 minutes, until set and slightly golden.
Allow to cool completely before freezing. To reheat from frozen, microwave for 30-40 seconds. Enjoy your egg breakfast cup!
Note: I use an ice cream scoop to pour into the muffin pan, which makes things easier. You can use muffin liners, but I find that egg muffins tend to stick to the muffin liners, making them difficult to remove if you freeze them.
Tell me, friends: What’s your favorite breakfast on a busy morning?
Western Europe
Gina
More of my favorite make-ahead breakfast options:
20 healthy on-the-go breakfast options
breakfast burrito
A toasted breakfast biscuit
OG breakfast biscuits
Apple Pie Slow Cooker Oatmeal
Delicious Breakfast Quinoa
Pumpkin Oatmeal Bake
Homemade Starbucks-Style Sous Vide Egg Bites
