Turkey Bacon Egg Cups

These Turkey Bacon Egg Muffin Cases are a perfect make-ahead breakfast option for busy school mornings. With minimal prep, you can have a healthy, protein-packed breakfast on the table in 5 minutes, and they’re dairy and gluten free. Oh, and you’ll love the taste.

We’re definitely back in busy school morning mode here. Let’s be happy that we managed to avoid having to check in late at the office for a week. Let’s see how long this 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 pack lunch and snacks for the next day. Before we go to bed, I lay out clothes (down to the socks and hair bows they will wear), water bottles, and backpacks, and make sure all documents and homework are within easy reach in the backpacks. Breakfast here is as quick as possible. We do a lot of instant or baked oatmealomelettes, Breakfast cookiesPancakes or waffles that I make on 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 the usual casserole, I thought I’d make some egg muffins in a traditional muffin pan. They’re a little “cuter” than a square cut out of a baking dish (and let’s face it, kids are more likely to eat something if it’s something new or cute/different) and the best part is that you can freeze them in portions so they can easily reheat throughout the week. Any nutrition for the children is a win.

(Pin for the next time you need quick ideas!)

Simply fry the vegetables and the turkey bacon, stir in the eggs (whole eggs or egg whites), mix, scoop out, bake, and you’re done.

If anything, you only need to make these for that flavor. There’s something pretty magical about garlic, turkey bacon, and onions.

Here is the recipe if you want to try it! Feel free to customize it with vegetables you like, like mushrooms or a red pepper. My vegetarian friends could easily replace the turkey bacon with some Beyond Meat sausage and they would be a bomb.

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Turkey Bacon Egg Cups (gluten-free, dairy-free)

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These Turkey Bacon Egg Muffins are a perfect make-ahead breakfast option for busy school mornings. They can have a healthy breakfast on the table in a total of 10 minutes, and they’re dairy and gluten free.

1/2 sweet onion, diced

3 Garlic cloves, chopped

6 Slices of turkey bacon (or one Beyond the Fleischwurst Link)

2 cup Kale or spinach (or 1 cup chopped, cooked broccoli)

Pinch of nutmeg

6 Eggs

3 ounces shredded cheddar cheese (I used almond cheese from Trader Joe’s)

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 regular muffin pan with nonstick 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 through. Allow the kale to collapse into it and season generously with salt and pepper. Set aside.

In a mixing bowl, combine eggs, nutmeg, cheese, almond milk, salt, baking powder and flour. Whisk well, then stir in the cheese and season with a little salt.

Add the turkey and bacon mixture to the egg mixture and stir to combine.

Using an ice cream scoop, divide evenly among the 12 muffin tins.

Bake until set and lightly golden brown, about 20 minutes.

Allow to cool completely before freezing. To reheat from frozen, microwave for 30-40 seconds. Enjoy your egg breakfast cups!

Note: I used an ice cream scoop to scoop it into the muffin tin, which made things a lot easier. You can also use muffin cups, but I find that egg muffins stick to them more and are a pain to remove when freezing.

Tell me, friends: What’s your favorite breakfast for busy mornings?

Gina