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Breakfast Muffins with Bacon and Vegetables

Thrive Carolinas / In The Kitchen  / Breakfast Muffins with Bacon and Vegetables

Breakfast Muffins with Bacon and Vegetables

With school back in session, mornings can get hectic, but if you make these breakfast muffins ahead, you will have a healthy morning start when teamed with a side of fruit.

Much better than sugary cereal or bagel!!!


  • 2 garlic cloves minced
  • 1 small onion, minced
  • 8 Baby Bella Mushroom caps, minced
  • 1 small green pepper minced
  • 1 medium Roma tomato, chopped into small pieces
  • 1 cup baby spinach chopped
  • 1 T minced fresh basil or 2 t dried
  • 8-9 large organic eggs
  • 1⁄2 cup milk (can use nondairy as a substitute if desired)
  • 1 T hot sauce (we used Cholula Hot Sauce)
  • 5 slices of nitrate-free bacon, cooked and chopped into smaller pieces
  • 3⁄4 cup shredded Manchego cheese and an additional 1⁄4 cup for topping muffins
  • 2 T olive oil
  • 1⁄2 t red pepper flakes
  • 1t salt
  • 1⁄2 t pepper


  •  Preheat the oven to 325 degrees. Line muffin tin with paper liners and set aside.
  • To save time, you can place vegetables in a food processor to mince.
  • Place oil in a pan over low heat. Add garlic and onion and cook for 1-2 minutes. Add red pepper flakes and salt and pepper. Cook for another minute. Add pepper, basil, mushrooms, and spinach, and cook for another 2-3 minutes. Add tomato and cook for another minute.
  • Drain vegetables if needed. Meanwhile, break eggs into a bowl and whisk well. Add milk and hot sauce and mix again. Add vegetables and bacon to the egg mixture. Stir in shredded cheese and mix through.
  • Ladle the egg mixture into muffin tins filling 3⁄4 of the way. Top each muffin with a few shreds of cheese. Bake in the oven for 25-30 minutes or until slightly browned on top. Remove from oven and allow 5 minutes to cool.
  • Can store muffins in a container, refrigerated for up to 5 days.
Thrive Carolinas

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