Daily Special: Turkey Bacon Egg Muffins

Turkey Bacon Egg Muffins by Chris Bryan, Carolina Sweat


  • 8 whole eggs
  • 8 egg whites
  • 6 slices nitrate-free organic turkey bacon
  • 1 cup diced tomatoes
  • 1/2 cup wilted chopped spinach
  • 1/4 cup diced onion (optional)
  • 1 tbsp coconut oil
  • Salt and pepper to taste


  1. Preheat over to 350 degrees
  2. If not using bleach-free parchment muffin cup liners, then grease the insides
  3. Cook bacon on stove top and cut in half
  4. Place 1/2 piece of bacon around edges of each muffin cup
  5. Fill each muffin cup evenly with egg mixture and chopped veggies
  6. Cook for 20 minutes or until cooked through the center