Breakfast Muffins – Han’s Weekly Meal Prep

Lean burgers&Zucchini Chips (3)


Perfect breakfast for on the go!  As far as the eggs go, I buy brown cage free eggs.  As far as the milk, I use coconut milk.

Breakfast Muffins

PREP TIME: 15 minutes
COOK TIME: 25 minutes


8 eggs

1/2 cup milk

Half a package of turkey bacon – cooked and chopped finely

Low sodium ham steak – diced

1 onion – diced

Fresh cracked pepper

Parmesan cheese – grated (amount is up to you)


Preheat oven to 350*

Take a muffin tin, spray with olive oil.

Whisk eggs with milk.  Cook bacon.  Brown the onion in a small skillet.

Fill each muffin section by sprinkling in bacon bits, some ham, cooked onion, Parmesan cheese and pour in egg mixture until each hole is less than full.  The muffins will expand above the top when they cook.

Once completed with your tin, add fresh cracked pepper if desired.

Cook about 20-22 minutes.


***I normally will flip the muffins upside down over a cookie rack to let cool so they don’t burn on the bottom.



****Also, feel free to add spinach to these as well for some fiber!  The wife just can’t handle a lot of dark greens in her food so I adjust my recipes.


For more breakfast ideas, check out this one here —> Country Breakfast Tacos

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Front Seat Ryder

Those look SO delish! And I hear ya on the Cage-Free brown eggs. That is what I get too. Growing up, we always had chickens. Now as an apartment dwelling adult, I miss those farm fresh eggs. As soon as I get a house… Bring on the chickens. 😉