Easy, Low Carb Bacon & Goat Cheese Egg "Muffins"

This is the year of the wedding for us my friends (9 in total so far!) which means lots of dress fittings and fun celebrations. In fact, two of my best friends are actually getting married on the same day, which also happens to be our five year anniversary. Craziness! To prep for all the fun, Ry and I have been doing the low carb diet thing (insert eye roll emoji). At least as much as we can while still enjoying an occasional brunch and not being “that person” at dinner with friends – “I’ll take the burger, but no bun, no tomato, what’s in your special sauce(?), oh and no fries, can you do a side salad, but make sure there’s no croutons”.

Mornings are the hardest for me when I love to grab ~~(a greasy egg and cheese biscuit)~~ and go. To make sure we stay on track, I make these egg “muffins” each week. Y’all they are the easiest thing in the world, you can literally use whatever is in your fridge and they are warm and yummy in the AM, so I feel fulfilled. My favorite combo just happens to be bacon and goat cheese. Don’t worry though, there’s also some greens and chia seeds in there to make sure you’re being somewhat healthy.

Here’s the step-by-step guide which takes all of 5-10 minutes to do before baking for 15-20 minutes. Excuse the not so cute pics y’all, it was a Sunday Funday, stay in your pajamas all day day for me when I took these.

Step One:

Preheat your oven to 350 degrees and spray a regular size muffin tin with cooking spray (preferably more accurately than I am below ;)).

Step Two:

Grab a dozen eggs plus a cheese, protein and greens from your fridge (+chia seeds if you have them).

Step Three:

Crack and whisk your dozen eggs.

Step Four:

Add the chia seeds (a hearty handful), bacon bits (half the bag), cheese (1/4 cup) and greens.

As you can tell, I don’t have accurate measurements and just eyeball it usually. For the greens, I just take handfuls and twist and tear them into smaller pieces and incorporate in my egg mixture.

Step Five:

Ladle your mixture into the muffin tin.

Step Six:

Bake for 15-20 minutes at 350 degrees. I would check in on them at 15 minutes, jiggle the pan and see if the egg is still runny, if so add 2 minutes and keep doing that until they’re more firm.

Step Seven:

Let them cool in the pan for a few minute then use a fork to break from the edge and pop out. I let them sit on their sides in the pan for a little while to fully cool down before putting them in a ziplock freezer bag.