Easy Breakfast Egg Muffins
These Easy Breakfast Egg Muffins are a perfect on-the-go breakfast, customizable with various vegetables and meat.
Equipment
- muffin tin
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 cup whole milk
- 1 pinch garlic powder or to taste
- 1 pinch onion powder or to taste
- salt to taste
- ground black pepper to taste
- 0.5 package shredded mild Cheddar cheese 8 ounces
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Place bell peppers and green onions into a large bowl.
- Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.
- Sprinkle Cheddar cheese into the bowl and whisk until incorporated.
- Pour mixture equally into the prepared muffin cups.
- 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
You can use any shredded cheese you'd like. You can cook and chop fresh bacon instead of using precooked.
Nutrition
Serving: 1muffinCalories: 135kcalCarbohydrates: 3gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 141mgSodium: 274mgPotassium: 190mgFiber: 1gSugar: 2gVitamin C: 24mgCalcium: 107mgIron: 1mg
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