These breakfast egg muffins are inspired by our favorite morning casserole or omelet. They are a great way to start off the morning - especially for those on-the-go! This recipe is easily customizable; extra vegetables or meat can be added to your liking. Happy eating! 

Yield
12 2 muffins per serving
Preparation time
25 minutes
Cooking time
30 minutes
Total time
55 minutes
Ingredients
non-stick cooking spray
8 large eggs
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 bn green onions, chopped
2 71⁄100 oz bacon, roughly chopped (fully cooked)
¼ C 2% milk
1 pn garlic powder
1 pn onion powder
1 pn salt
1 pn ground black pepper
4 oz shredded cheese (cheddar or similar)
Instructions

1.    Preheat the oven to 350o F (175o C). Liberally spray a 12-cup muffin tin with cooking spray.
2.    Crack eggs into a large bowl. Whisk thoroughly.
3.    Place bell peppers and green onions into the large bowl. Add bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk until incorporated. Pour the mixture equally into the prepared muffin cups.
4.    Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

 

Notes

Per Serving: Calories 107, Carbohydrates 3g, Protein 7g, Saturated Fat 3g, Sodium 130mg, Fiber 0.5g, Sugars 1g

Source

This recipe was adapted from Allrecipes.com.