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Baked Egg and Bacon Muffins

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“This came from Voskos Greek Yogurt. I have not tried this, just posting for safe keeping.”

Ingredients Nutrition

  • 5 slices lean turkey bacon
  • 14 cup voskos nonfat Greek yogurt
  • 4 whole eggs
  • 4 egg whites
  • fresh ground pepper
  • 1 teaspoon Mrs. Dash tomato basil garlic seasoning
  • 5 teaspoons low-fat ricotta cheese
  • 1 roma tomato, thinly sliced
  • 34 cup baby spinach leaves (approximately)
  • 5 pieces sara lee 100% whole wheat bread (45 cal each)
  • 4 additional tbs voskos nonfat Greek yogurt


  1. Cook bacon in preheated pan until nearly done. Set aside.
  2. Using a round cookie cutter, cut 5 circles out of bread.
  3. Coat muffin pan with cooking spray. Lay cut out bread circle in 5 muffin tins.
  4. Wrap bacon around outside of each muffin tins.
  5. Combine eggs, seasonings, and 1/4 cup of Greek yogurt.
  6. Layer each muffin tin with the following: 1 tsp ricotta cheese, small handful baby spinach leaves, and 1 slice roma tomato.
  7. Divide egg mixture evenly among all 5 cups.
  8. Bake in a preheated 350 degree oven for 20-25 minutes or until eggs are firm to touch.
  9. Serve with fresh sliced tomato and a dollop of VOSKOS Greek yogurt.

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