Failing to plan is planning to fail

Schedules absolutely get crazy around here. So many times on Sundays, I run errands, meal plan for the week, clean and do some meal and lunch preparation. I have noticed a very positive correlation between my preparations for the week’s meals and success in clean eating for the week.

This Sunday, I made PALEO lunches for the week, dinner for tonight AND some incredible egg muffin with veggies and bacon.

This breakfast dish is incredibly versatile, I have tried it with many variations of veggies and it always is super yummy, plus it makes breakfasts for the week a breeze! The concept of egg muffins is absolutely not new. I found many recipes for them, however, every Paleo recipe wanted bacon around the tins. Oven-baked bacon is not my thing, and I felt like some veggies would be a good addition. So, with no further introduction,

Katie’s Veggie-packed Egg Muffins




1 Zucchini

1 Yellow Pepper

1 Red Pepper

8 Eggs

6 Pieces of Thick Sliced Bacon


1. Preheat oven to 350 Degrees

2. Grease a 12-muffin tin (I use coconut oil spray from Trader Joe’s)

3. In a skillet, brown the bacon and set aside

4. Chop all veggies and place them in the bottom of each muffin tin

5. Scramble all 8 eggs in a separate dish. Use a 1/4 cup measuring cup to evenly distribute the eggs through out all 12 muffin tins

6. Cut up bacon and evenly distribute it

7. Bake the muffins for 20 minutes


Enjoy! I hope you all love this easy dish as much as I do!




2 thoughts on “Failing to plan is planning to fail

  1. Katie – great recipe, thanks for creating. I wanted to see how our Thrive products would work. So our “muffins” were made with all Freeze-Dried ingredients, including the sausage crumbles and the scrambled egg. Think next time I’m going to try out egg white powder and spinach.

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