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.
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
Instructions
- Preheat the oven 375°
- 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.
- Crumble your bacon, clean, and chop all of the veggies into small, even dices.
- 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.
- 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
- Bake for 15-20 minutes or until the eggs look dry and do not jiggle in the middle when the pan is shaked.
- Cool for 3 minutes, then remove from muffin pan to a cooling rack.
- 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.