These breakfast egg muffins are inspired by your favorite morning casserole or omelet! Great for an on-the-go breakfast and very customizable to your tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to grab in the morning on my way to work.
Ingredients
- cooking spray
- 1 green bell pepper , chopped
- 1 red bell pepper , chopped
- 1 bunch green onions , chopped
- 8 large eggs
- 2.75 ounces fully-cooked bacon pieces , such as Oscar Mayer®
- 0.25 cups whole milk
- 1 pinch garlic powder , or to taste
- 1 pinch onion powder , or to taste
- salt and ground black pepper to taste
- 0.5 packages shredded mild Cheddar cheese , 8 ounce
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
-
2
Place bell peppers and green onions into a large bowl.
-
3
Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.
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4
Sprinkle Cheddar cheese into the bowl and whisk until incorporated.
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5
Pour mixture equally into the prepared muffin cups.
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6
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.
Nutrition Facts
Per serving
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