Good morning, lovelies!
How y’all doin? Dandy? Smashing? Super duper?
Well, if you’re not feeling up to one of the adjectives I’ve listed, that’s gonna change quickly because we’re cookin with bacon today, thus making all worries and problems and sadness immediately disappear the second that porky, fatty goodness hits the fry pan.
While I would be more than satisfied with a giant plate of bacon this morning, I’ve got a make-ahead, freezer-friendly, Paleo+Whole 30+Keto breakfast that you can crank out today and enjoy all week long!
And why stop at breakfast? These veggie + protein + fat-packed + individually portioned gems would be a delicious lunch or even dinner!
Just picture it…bacon, eggs, and broccoli...a triple threat of savory yum!
As a stay at home mom, breakfast can sometimes be a struggle.
Between juggling the endless loads of laundry to rushing out the door to personal training clients to preventing my little man from climbing on bookshelves, this job is not exactly a piece of cake.
So often, breakfast turns to brunch, and lunch turns into late late late afternoon snack.
Which is why I LOVE having quick, grab-out-the-fridge-and-reheat breakfasts like these egg muffins stored away in my fridge and freezer for those especially hectic mornings when my breakfast choices few and far between.
Cause who couldn’t use a few extra minutes in the morning?
Now, you’re welcome to chose to use those minutes as you deem important…maybe it’s a few extra minutes snoozing in the bed, a few extra minutes playing with your kiddos or fur kiddos before heading to work, or, my personal favorite, a little extra time of quiet with that first cup of coffee by yourself.
We could all use a little extra time, and this breakfast totally is gonna make that happen!
Not only do these take minutes to prep, they provide TWELVE little egg muffins at your disposal!
And, like I’ve mentioned, they’re 100% Paleo AND Whole 30 (as long as bacon=sugar free) AND Keto!
And, bonus points for a lot of y'all out there, kiddos love them!
While my McNugget isn’t quite ready to ingest the extra sodium from bacon, he still enjoys feeding himself bits of broccoli+egg muffins, which brings up another awesome point about this recipe…
It’s super versatile based on:
1) what you and your kiddos love to eat
2) what’s lingering in your pantry that’s about to go bad
3) what’s been in your freezer for months and needs to get used up
4) what’s on sale at the store.
Don’t have bacon but have a pack of chicken sausage you want to use up? Perfect!
No broccoli on hand but have a package of frozen peppers and onions from four months ago that’s about to turn into a tiny iceberg in your freezer? Use them up!
Wanna add a handful of fresh chives or basil or rosemary to these? Rock on!
And these are so easy you could even have your own little munckins help you!
Cause look how easy peasy paleo these are?
So easy, so simple, and so versatile!
Seriously, y’all, give these a whirl this afternoon and you’ll have breakfast and lunch and maybe even a dinner done for the week!
And if this recipe floats your boat, you might be interested in these gems, too:
Some goodies to make this fabulous foodie dish come true:
Click to set custom HTML
A tad pricy, sure, but since I only use a few teaspoons a month, this little container will easily last nearly a year! Plus, it's a game changer for pizzas, spaghetti squash dishes, eggs, and FRENCH FRIES!!!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!