Protein Breakfast Muffins

Easy, low-carb breakfast to prep on a Sunday for a fully loaded work week.


4 pieces of cooked bacon

1/2 cup broccoli

Two stalks of green onion

Handful of spinach

4 eggs

Fresh, minced garlic

Hot sauce

Salt & pepper

Greek seasoning

Olive oil

Preheat oven to 350. Spray baby muffin tins with olive oil. Chop up veggies into smaller portions. Place equal amounts of cooked bacon and veggies into muffin tins. Top with salt and pepper.

Crack eggs into a bowl and mix with desired amount of hot sauce and 2 tbsp fresh garlic. Pour eggs over top of filled muffin tins. Top with Greek seasoning. Bake for 25 minutes or until cooked through. Let cool and place in a storage container and into the fridge.

These are yummy cold or heated up each morning for 30 seconds with extra hot sauce on top. 

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