These turkey bacon egg muffin cups are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy, protein-based breakfast on the table in 5 minutes with minimal prep, and they’re dairy free and gluten-free. Oh, and you’ll love the flavor.
We’re definitely back into busy school morning mode around here. Let us rejoice the fact that we’ve made it a week without having to check in late at the office. Let’s see how long this lasts. Something that helps a ton: prepping as much as I can in advance. When I make dinner at night, I also take that time to pack lunches and snacks for the following day. Before we go to bed, I set out clothes (down to the socks and hair bows they’ll wear), water bottles, and backpacks, and make sure any paperwork or homework is in backpacks ready to go. For breakfast, things are as quick as possible around here. We do a lot of instant or baked oatmeal, omelets, breakfast cookies, pancakes or waffles that I make over the weekend and freeze in an airtight container or freezer baggie for easy storage, and hard-boiled eggs – anything that cuts down on prep time.
I wanted to switch up our egg game a bit, and instead of making the usual casserole, I thought I’d do some egg muffins using a traditional muffin tin. They’re a little “cuter” than a square cut out of a casserole dish (and let’s be real, kids are more likely to eat food if it’s a bit of a novelty or something cute/different) and the best part is that you can batch these and freeze them to easily reheat throughout the week. Any nutrition for the kids is a win.
(Pin for the next time you need bfast ideas!)
Just sauté the veggies and turkey bacon, mix up the eggs (whole eggs or egg whites), combine, scoop, bake, done.
If anything, you need to make these just for this aroma right here. There’s something pretty magical about garlic, turkey bacon, and onion.
Here’s the recipe if you’d like to give them a try! Feel free to customize with any veggies you like such as mushrooms or a red bell pepper. My veggie friends could easily replace the turkey bacon with some Beyond Meat sausage and they would be bomb dot com. 
Turkey Bacon Egg Cups (gluten-free, dairy free)
These turkey bacon egg muffins are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy breakfast on the table in 10 minutes total time, and they’re dairy free and gluten-free.
1/2 sweet onion, diced
3 cloves of garlic, minced
6 slices of turkey bacon (or one Beyond Meat sausage link)
2 cup kale of spinach (or 1 cup chopped, cooked broccoli)
Pinch of nutmeg
6 eggs
3 oz 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 gluten-free baking blend)
Salt and black pepper to taste
Preheat the oven to 350 and spray a standard muffin pan generously with nonstick cooking spray.
In a large pan with a little olive oil, heat the onion, garlic, and turkey bacon until fragrant and the bacon (or sausage) is cooked. Wilt in the kale and season well with salt and pepper. Set aside.
In a mixing bowl, combine the eggs, nutmeg, cheese, almond milk, salt, baking powder, and flour. Whisk well, and then stir in the cheese and season with a little salt.
Add the turkey bacon mixture to the egg mixture and stir to combine.
Using an ice cream scoop, divide evenly into the 12 muffin pan spots.
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 cups!
Note: I used an ice cream scoop to pour into the muffin pan and it made things way easier. You can use muffin liners, but I find that egg muffins stick more to these and are a pain to remove if you freeze them.
Tell me, friends: what’s your favorite breakfast for busy mornings?
xo
Gina
More of my favorite make-ahead breakfast options:
20 healthy on-the-go breakfasts
Baked breakfast cookie for one
Homemade Starbucks-style sous vide egg bites
