These easy, make-ahead muffins are perfect for those mornings when you wake up a little too late (and have a meeting in, oh, about 20 minutes). Store them in the fridge for on-the-go, protein-packed deliciousness all week long. Just microwave for about 30 seconds.

8 Ingredients

  • Oil or cooking spray
  • 6 slices bacon
  • 9 eggs
  • 1/4 cup milk or water
  • Salt
  • Pepper
  • 1 large zucchini, shredded (about 3 cups)
  • 1/2 cup shredded cheese (optional)

Nutrition Facts

    For 1 serving out of 12
  • Calories 123
  • Protein 7 g
  • Carbs 2 g
  • Fiber 0 g
  • Sugars 1 g
  • Sodium 154 mg
  • Fat 10 g
  • Saturated 3 g


<ol> <li>Preheat oven to 400 degrees. Liberally grease&nbsp;a muffin tin with oil or cooking spray.</li> <li>In a small frying pan, cook bacon until crispy. Transfer to a paper-towel-lined plate to collect the excess fat and let cool. Chop into small pieces.</li> <li>In a medium bowl, beat eggs until evenly combined. Add milk and salt&nbsp;and pepper to taste. Stir to combine.&nbsp;</li> <li>Add zucchini, cheese (if using), and chopped bacon. Stir to combine.</li> <li>Pour egg mixture into muffin cups almost all the way full.&nbsp;Bake until cooked through and lightly golden, about 25 to 30 minutes.</li></ol>

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