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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

Equipment

  • 12-cup muffin tin
  • Measuring cups

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: 12 muffins