Savory Breakfast Muffins

Recipe from Kale Junkie

Yield: 12 Muffins


  • 12 pasture raised, organic eggs
  • 1/4 cup almond milk (or other non-dairy milk)
  • 1/4 cup arugula
  • 1/2 cup organic baby tomatoes, halved
  • 1/4 cup chopped basil
  • 1/4 cup chopped red onion
  • 3 slices no sugar added bacon, chopped into small pieces


  1. Preheat oven to 350.
  2. Line muffin tin with liners or spray well with coconut oil so the muffins don’t stick, and set aside.
  3. Crack the eggs into a large bowl and add the almond milk. Whisk together well, and set aside.
  4. Next, chop the tomatoes, onions, basil, and bacon.
  5. Finally, fill each muffin cup with the arugula, tomatoes, onions, basil, and bacon.
  6. Bake for 20-25 minutes.
  7. Remove from the oven and sprinkle any toppings of choice. I love black sesame seeds, but anything will do!
  8. Store them in the refrigerator in a glass container for up to one week.
  9. You can also freeze these and eat them as you are ready!
  10. Enjoy!