Whole30 Egg Muffins

With only six ingredients, these super easy, super yummy Whole30 Egg Muffins are the perfect meal prep recipe – whether you’re doing Whole30 or not!

Whole30 Egg Muffins | Whole30 Recipes| ¡Yo Quiero!™️ Brands

Whole30 Egg Muffins

With only six ingredients, these super easy, super yummy Whole30 Egg Muffins are the perfect meal prep recipe - whether you’re doing Whole30 or not!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: guacamole, Low Carb, Paleo, Whole30
Servings: 6

Ingredients

  • Olive Oil Spray (or just olive oil)
  • 12 Large Eggs
  • 1 cup Baby Spinach, chopped
  • 1/4 cup Tomatoes, chopped
  • 1 cup Whole30 Approved Bacon, cooked & diced
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  • Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  • Whisk the eggs in a large bowl. Add in chopped baccon, spinach, tomatoes, salt, and pepper. Stir to combine.
  • Spray standard size muffin pan with olive oil spray or wipe down with olive oil.
  • Pour the egg mixture into each muffin tip cup, leaving about 1/4″ from the top.
  • Cook for 20 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.
  • Run a knife around the edges to pop the egg muffins out.
  • Enjoy while hot and top with guacamole, salsa, or any Whole30 approved dressings.
  • Store leftovers in an airtight container for up to 5 days refrigerated, or 6 months frozen.
  • To reheat, microwave in 30 second increments until warm.
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