Recipe: Brussels Sprouts and Turkey Bacon Egg Muffins
Try incorporating these Brussels sprouts and turkey bacon egg muffins into your weekly meal-prep for quick and healthy breakfasts all week long.
Mornings can be hectic, and sometimes the last thing you have time to think about it is eating a healthy breakfast. These egg muffins are the perfect start to a productive morning. Made of simple ingredients including eggs, turkey bacon, and Brussels sprouts, this easy breakfast will keep you full until lunch.
Brussels sprouts are high in fiber, vitamin C, and vitamin K. The turkey bacon allows you to get that bacon fix, but without the high fat content of regular bacon. When making the cups, feel free to use whatever spices that you enjoy, or mix in additional vegetables. The muffins can be eaten alone or served with a side of sweet potatoes to make it a complete meal. And the best part: The only prep that is required morning-of is heating them up in the microwave for a couple minutes. Sure does beat a toaster pastry.
And remember, these muffins don’t have to be eaten just at breakfast! They also work as a healthy choice for lunch or dinner and as a post-workout snack.
- A dozen eggs
- ½ cup chopped turkey bacon
- 2 cups shredded or finely chopped Brussels sprouts
- 2 tbs olive oil
- 1 tbs dried rosemary
- 1 tsp dried basil
- ½ cup mozzarella cheese (optional)
- Salt and pepper to taste
Preheat the oven to 350 degrees.
Heat the olive oil in a pan over medium heat. Add the dried rosemary and basil to the pan in order to activate them.
After a minute or two, add the Brussels sprouts and turkey bacon and sauté them for about five minutes, then remove from heat.
Spray a muffin tin with nonstick spray and place some of the Brussels sprouts and bacon mix into each cup. Whisk together the eggs and pour some into each cup, filling each about halfway.
Bake for 30 minutes or until golden brown.
Serve warm and with a sprinkle of hot sauce, if desired. The muffins can last up to two months in the freezer.