Our Bariatric Surgery Program created this egg muffin recipe for the post-bariatric surgery diet, but anyone looking to make healthy eating choices can enjoy the recipe. Egg muffins are a healthy source of protein, as well as vitamins A and D. You can make them ahead of time, then take them on the go to eat for breakfast, lunch or dinner throughout the week.

Easy egg muffins


6 large eggs
12 slices pre-cooked turkey bacon (sliced into thirds)
¾ cup shredded low fat Swiss or Monterey jack cheese
¼ cup diced red pepper (optional)
1 teaspoon diced green onion (optional)
½ cup 1% milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian seasoning


  1. Spray muffin tin with nonstick cooking spray.
  2. Preheat oven to 350º F.
  3. Place 3 bacon pieces in the bottom of each muffin cup.
  4. In a separate bowl, mix together all ingredients until well blended, except for ¼ cup of the shredded cheese.
  5. Fill each muffin cup with ¼ cup of the egg mixture.
  6. Sprinkle extra ¼ cup of cheese on top across muffins.
  7. Bake for 20-25 minutes or until eggs are set.

Total Calories: 98
Total Fat: 7g
Saturated fat: 2g
Total Carbohydrates: 1g
Total Fiber: 0g
Total Sugar: 1g
Protein: 8g

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