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.
Egg muffins can go really right... or really wrong in my opinion. And these paleo and Whole30 friendly egg muffins went REALLY right.
They are soft and creamy not dry and well, eggy in the inside. The veggie ratio and flavors is on point nothing too wet where you end up with soggy veggies inside. I also love that these egg muffins do not have cheese.
I actually think it is really hard to say egg muffins can ever be good without cheese, but these are!
Since we didn't add cheese these basically work for any diet! They are:
- gluten free
- Whole30
- Paleo
- Keto/Low Carb
- Weight Watcher Friendly
Perfect for literally everyone.
Ingredients and substitutions
Here is what you will need to make this healthy breakfast recipe:
- whole eggs
- cherry tomatoes
- green onion
- salt, pepper, garlic powder, onion powder
- non dairy milk
- Canadian ham
Substitutions
Whole eggs- you could sub in egg whites but you will need to increase the amount. I don't eat just egg whites so this has not been tested. My guess is you will need at least 8-10 egg whites.
Cherry tomatoes- I really liked how the cherry tomatoes cooked in the muffins. However if you do not have them you can sub in grape or other types just be sure to deseed.
Green onion- I highly recommend you use green onion, there is less water that releases when cooking. If you use another type of onion use the equivalent of about 3 tablespoons and be sure to try and remove moisture by "sweating" the onion with salt. Here is a great article on how you can remove the moisture of an onion.
Non dairy milk- you can use any unsweetened non dairy milk you would like. I used coconut milk from the carton, not can, so it was thinner. If you are not Paleo or Whole30 you can use regular milk I suggest 2% or less.
Canadian ham- You could use regular ham if sugar free. Also feel free to sub in cooked sugar free bacon.
Expert tips
Don't overcook:
I highly recommend you keep a close eye on these muffins towards the end of baking time. You want the egg to be just set in the center, with no wobble, but not overcooked. When you overcook egg muffins in the oven they get a very weirdo taste.
Use parchment muffin liners:
Parchment muffin liners are literally my favorite. Your food will not stick to the liners like it tends to do with regular muffin liners.
Don't skip deseeding the tomatoes:
Be sure to de seed the cherry tomatoes so that you don't have soggy muffins. It takes an extra few minutes that is it.
FAQ's
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.
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.
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.
Liberally grease your muffin pan with refined coconut oil or avocado oil so the eggs do not stick.
More healthy Paleo Breakfasts
Sausage Sweet Potato Meatballs
Crustless Mushroom and Onion Quiche
Don't forget to let me know if you loved this recipe! Leave a comment below and be sure to share with your friends.
PrintRecipe
Canadian Bacon Egg Muffins with Tomatoes and Green Onion
- Total Time: 24
- Yield: 12 1x
- Diet: Gluten Free
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
- 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.
- Prep Time: 5
- Cook Time: 19
- Category: breakfast
- Method: Oven
- Cuisine: American
Leave a Note