Bacon and Egg Breakfast Muffins
These Bacon and Egg Breakfast Muffins are the perfect make-ahead breakfast for busy mornings! They're packed with veggies and all your favourite breakfast flavours!
Servings 12 muffins
- 10 eggs
- 1/4 cup low fat milk
- salt and pepper to taste
- 1 red bell pepper, diced
- 1/3 cup thinly sliced green onion
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with baking spray.
Whisk together the eggs and the milk and salt and pepper until well combined, and set aside.
Divide the diced bell pepper among the 12 muffin cups and do the same for the green onion, bacon and cheese.
Pour the egg mixture into each of the muffin cups until they're about 3/4 full.
Bake for 10-13 minutes at 350 degrees Fahrenheit, or until the egg muffins are cooked through completely.
Serve immediately, or store in an airtight container in the fridge for up to three days for an easy on-the-go breakfast idea. Reheat before serving.
Serving: 1serving | Calories: 115kcal | Carbohydrates: 2g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 182mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 1mg