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Protein Packed Breakfast Muffins Recipe

Breakfast is the most important meal of the day. This is when you break your “fast” and doing it with a lot of protein and healthy carbs is the way to do it! This is super easy to make when you follow the 5 min a day bread method using fresh milled flour (you can read all about that in my fresh milled 101 post here).

This is super clean when you focus on clean ingredients. I fresh mill my own wheat berries because I want to go back in time and use ancient grains not fiddled with by humans to maximize profits or harm our guts. Grains are doused in glyphosate these days and I have no idea what I am getting when I buy premade baked goods at the grocery store! For so many years I thought we were all gluten intolerant. Surprise – it was NOT the gluten that was the issue. It was how grains have been tampered with to make them easier to grow, harvest and process and store on the shelf for long periods of time. Long story short – the grains out there today are not the ones of our ancestors!

Alright so when you make the dough using the 5 minutes a day bread method you can store the dough in your fridge for anywhere from 5 days (for enriched dough like challah that includes honey, oil and eggs) to up to 2 weeks for basic bread dough! That means you can make all kinds of things with it throughout the week from a basic artisan no knead loaf of bread to hamburger buns to cinnamon rolls to breadsticks to pizza! And you can make as little or as much as you want. It is super flexible. That is why I love it.

So this weekend I decided to grab some of my challah dough that was sitting in the fridge and line my muffin tin with it. That is how this recipe came to life!

Protein packed breakfast muffin recipe

Protein Packed Breakfast Muffins

A hearty breakfast muffin made with bread dough base and loaded with eggs, bacon, kale, and cheese. Perfect for meal prep and on-the-go protein-rich meals.
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes

Ingredients

  • 12 ounces bread dough challah or master recipe
  • 12 pastured eggs
  • 1 pound pastured turkey bacon or regular bacon
  • 2-3 leaves kale
  • 1/2 cup shredded cheese optional

Instructions

  • Preheat oven to 350°F (175°C).
  • Press 1 ounce of bread dough into the bottom of each muffin cup.
  • Layer in each cup:
    – Place uncooked bacon- Add kale- Sprinkle shredded cheese- Crack an egg on top- Add more bacon- Top with additional cheese
  • Bake for 20-25 minutes until eggs are set.

Notes

Storage:
– Can be eaten cold or reheated
– Store in refrigerator for up to 4 days
– Perfect for meal prep
Variations:
– Use any preferred bacon type
– Can substitute spinach for kale
– Try different cheese varieties
– Add other vegetables as desired
Serving Suggestions:
– Great for breakfast on the go
– Perfect protein-rich snack
– Ideal for lunch boxes
Scaling:
– Recipe easily doubles or triples
– Use multiple muffin tins for larger batches
Servings: muffins