Baked Egg and Bacon Muffins Recipe

Name: Baked Egg and Bacon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices lean turkey bacon; ¼ cup voskos nonfat Greek yogurt; 4 whole eggs; 4 egg whites; fresh ground pepper; 1 teaspoon Mrs. Dash tomato basil garlic seasoning; 5 teaspoons low-fat ricotta cheese; 1 roma tomato, thinly sliced; ¾ cup baby spinach leaves (approximately); 5 pieces sara lee 100% whole wheat bread (45 cal each); 4 additional tbs voskos nonfat Greek yogurt

Servings: persons

5 slices lean turkey bacon
¼ cup voskos nonfat Greek yogurt
4 whole eggs
4 egg whites
fresh ground pepper
1 teaspoon Mrs. Dash tomato basil garlic seasoning
5 teaspoons low-fat ricotta cheese
1 roma tomato, thinly sliced
¾ cup baby spinach leaves (approximately)
5 pieces sara lee 100% whole wheat bread (45 cal each)
4 additional tbs voskos nonfat Greek yogurt

1
Cook bacon in preheated pan until nearly done.
2
Set aside.
3
Using a round cookie cutter, cut 5 circles out of bread.
4
Coat muffin pan with cooking spray.
5
Lay cut out bread circle in 5 muffin tins.
6
Wrap bacon around outside of each muffin tins.
7
Combine eggs, seasonings, and 1/4 cup of Greek yogurt.
8
Layer each muffin tin with the following: 1 tsp ricotta cheese, small handful baby spinach leaves, and 1 slice roma tomato.
9
Divide egg mixture evenly among all 5 cups.
10
Bake in a preheated 350 degree oven for 20-25 minutes or until eggs are firm to touch.
11
Serve with fresh sliced tomato and a dollop of VOSKOS Greek yogurt.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 slices lean turkey bacon, ¼ cup voskos nonfat Greek yogurt, 4 whole eggs, 4 egg whites, and more.

Yes, Baked Egg and Bacon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Egg and Bacon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions