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2 healthy egg muffins stacked on top of each other

Canadian Bacon Egg Muffins with Tomatoes and Green Onion


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.


  • 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 


  1. Pre heat oven to 350°F and prepare a muffin pan with liners or liberally greasing with avocado or coconut oil.
  2. Gather and prepare ingredients as listed. 
  3. In a large bowl add all of your prepared ingredients- eggs, ham, milk, green onion, tomatoes, salt, pepper, garlic powder, onion powder. 
  4. Whisk until eggs are smooth and ingredients are incorporated. There is no need to whisk the eggs prior to adding the ingredients. 
  5. 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. 
  6. Bake at 350°F for 19-20 minutes. The centers should be just set and no longer wiggle, but not overcooked. 
  7. 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