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Loaded Egg Muffins

Prep Time: 5-7 minutes | Cooking Time: 15-20 minutes | Yield: 12 muffins

These are perfect for prepping ahead of time and having for breakfast all week. They are high in healthy fats and protein, not to mention they are seriously DELICIOUS with no seasoning needed!


  • 12 organic, cage-free eggs

  • 3 sugar-free, grass-fed sausages (these are TWR polish sausages)

  • 4 slices organic bacon or turkey bacon

  • 3 tbsp of almond or coconut milk

  • 12 parchment muffin liners (you can make these by cutting squares of parchment paper too!) or high quality silicone liners.

  • ​You can also use coconut or avocado oil spray, but I haven't had much luck with these not sticking!

  1. Preheat oven to 375°F.

  2. Dice up the meat and evenly disperse into the muffin tins (about 2/3 full).

  3. Whisk the 12 eggs together with the milk in a separate bowl.

  4. Pour the egg mixture into the muffin tins until they are full.

  5. Bake for 15-20 minutes or until they begin to brown a bit on top.

  6. Eat some right away and put the rest in the fridge for the week. Enjoy!

Sugar Control Diet Approved

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