Think of these egg muffins as a blank backdrop against which you can add any array of flavors. Using the egg base, add whatever meats, veggies, spices, or fresh herbs that you love and have available.
And you don’t even have to confine yourself to savory items. Try adding ground cinnamon and sautéed apples to egg muffins for a healthy spin on apple fritters!
coconut oil spray
2 strips Nitrate-free bacon
⅓ cup yellow onion, chopped
sea salt and black pepper
1 tablespoon fresh chives, minced
Preheat the oven to 350 degrees F. Line 6 muffin tin cups with paper muffin liners or lightly grease with coconut oil.
Cook the bacon in a skillet over medium-high heat until crispy. Remove the strips from the skillet; let them cool and then crumble the strips. Reduce the heat to medium. Add the onion to the skillet and sauté for 7 to 8 minutes, until soft and caramelized.
In a medium bowl, combine the crumbled bacon and caramelized onion. Add the eggs and season with salt and pepper. Whisk until fully combined. Fill the muffin cups two-thirds full with the egg mixture.
Bake for 20 to 22 minutes, until the eggs are fully set. Sprinkle the chives on the muffins. Enjoy!