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egg muffins

Bacon and Veggie Egg Muffins

Skip fussing over the perfect omelette. These delicious bacon and veggie egg muffins are the perfect make-ahead breakfast and great to take on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • ⅓ cup 2% or low fat milk
  • ⅔ tsp onion powder
  • 1 tsp italian seasoning
  • ½ tsp garlic powder
  • 1 tsp salt or to taste
  • ½ tsp pepper or to taste
  • 6 strips bacon cooked and crumbled
  • 4 oz white or baby bella mushrooms
  • ½ small green bell pepper
  • ½ small red bell pepper
  • 1 small white onion
  • 1 cup baby spinach loosely packed
  • 6 oz shredded cheese

Method
 

  1. Preheat the oven 375°
  2. While the oven is preheating, cook your bacon if it is not already done. Also, in a large bowl, whisk together eggs, milk, onion powder, garlic powder italian seasoning, salt and pepper. Set aside.
  3. Crumble your bacon, clean, and chop all of the veggies into small, even dices.
  4. Spray a 12 cup standard size muffin pan with nonstick baking spray. Spoon about 1-2 tsp of each vegetable into the bottom of each cup. Top with the same amount of crumbled bacon and equal amounts of cheese. Mix all ingredients together if desired.
  5. Carefully spoon egg mixture over veggies until the muffin cups are nearly full to the top. Be patient, as the eggs will take a second to seep down in between all the veggies
  6. Bake for 15-20 minutes or until the eggs look dry and do not jiggle in the middle when the pan is shaked.
  7. Cool for 3 minutes, then remove from muffin pan to a cooling rack.
  8. Serve immediately or cool completely and place in an airtight container or ziplock bag. Muffins can be stored in the fridge for up to 5 days or frozen up to one month.*½

Notes

To reheat frozen muffins, microwave under a damp paper towel for 1 1/2-2 minutes on 80% power.