What is Canadian Bacon?

Canadian bacon is the American name for "Back Bacon". Back bacon is a type is different than ham in the fact that it comes from a different part of the pig.

Are these Paleo/Whole30/Healthy?

These are paleo friendly and Whole30 friendly as long as you find Canadian bacon that does not have any sugar added. These egg muffins are full of protein, veggies and good fats from the yolk.

How should I store these?

You should store the egg muffins in an air tight container in the fridge. I would remove the parchment muffin liner so they do not get soggy. Feel free to portion out into containers for the week if using for meal prep.

How do I make without muffin liners?

Liberally grease your muffin pan with refined coconut oil or avocado oil so the eggs do not stick.

Canadian Bacon Egg Muffins with Tomatoes and Green Onion

Name: Canadian Bacon Egg Muffins with Tomatoes and Green Onion
Prep time: 5 min
Cook time: 19 min
Total time: 24 min
Yield: 12
Cuisine: American
Ingredients: 6 whole eggs; ½ cup of chopped Canadian bacon; ¼ cup of non dairy unsweetened milk; 3 green onions thinly sliced- white and light green parts only; ½ cup of cherry tomatoes- deseeded and chopped; ½ teaspoon of salt; ¼ teaspoon of pepper; ¼ teaspoon of garlic powder; ¼ teaspoon of onion powder

Description

These healthy Canadian bacon egg muffins with tomatoes and green onion are a quick grab and go breakfast! Perfect to get your veggies in at the start of the day.

Ingredients

Scale

6 whole eggs
½ cup of chopped Canadian bacon
¼ cup of non dairy unsweetened milk
3 green onions thinly sliced- white and light green parts only
½ cup of cherry tomatoes- deseeded and chopped
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon of garlic powder
¼ teaspoon of onion powder

Instructions

Pre heat oven to 350°F and prepare a muffin pan with liners or liberally greasing with avocado or coconut oil.
Gather and prepare ingredients as listed.
In a large bowl add all of your prepared ingredients- eggs, ham, milk, green onion, tomatoes, salt, pepper, garlic powder, onion powder.
Whisk until eggs are smooth and ingredients are incorporated. There is no need to whisk the eggs prior to adding the ingredients.
Divide egg mixture evenly into about 8 muffin tins, filling ¾ of the way full. This was about ½ cup of egg mix per muffin well.
Bake at 350°F for 19-20 minutes. The centers should be just set and no longer wiggle, but not overcooked.
You can enjoy these warm out of the oven or cold the next day for meal prep. You can also reheat in the microwave for a few seconds.

Category: breakfast
Method: Oven
Cuisine: American