Whole30 Egg Muffins On The Go

Quick on-the-run breakfast for the whole family - even those not on the Whole30 program. Super easy, super yummy and can definitely make ahead and freeze up to 1 week. LOVE.

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Servings: 12

Prep Time: 10:00

Cook Time: 20:00

Egg Muffins

8 eggs 3 slices of whole30 approved bacon (or whatever leftover meat you have in the fridge)

any veggies you have in the fridge:

1/4 cup mushrooms, chopped

1/4 cup bell peppers, chopped

1/4 cup tomatoes, chopped

1/2 cup fresh baby spinach, chopped

salt and pepper

your favorite seasonings

olive oil


1Preheat oven to 350 degrees.

2Spray standard size muffin pan with olive oil spray or wipe down with olive oil.

3Chop veggies, combine and split evenly in the muffin tin.

4Cook bacon (or alternate meat product, if desired) and split evenly in the muffin tin.

5Whisk eggs, add salt and pepper to taste, add your favorite seasonings, and pour evenly in muffin tin.

6Bake 20 minutes, or until cooked through.

7If freezing, remove and place in air tight container or plastic baggie. Can store in the freezer for 1 week and in the fridge for 3 days.

Additional Notes

There are infinite variations to this recipe. I also make some with cheese and hidden veggies such as finely chopped cauliflower or tomatoes for my kids.

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