These Bacon and Egg Muffins are a perfect grab-and-go breakfast option. Packed with protein and vegetables, they are a tasty and nutritious way to start your day.
Ingredients: 6 large eggs. 6 slices of bacon. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray cooking spray inside a muffin tin. Crisp up the bacon by cooking it in a skillet. After taking it out of the pan and allowing it to cool, break it up into tiny pieces. Saute the chopped onions and bell peppers in the same skillet until they are soft. Whisk the eggs and add salt and pepper to taste in a bowl. Evenly distribute the diced tomatoes, crumbled bacon, sauted veggies, and shredded cheddar cheese among the muffin tin cups. Approximately two thirds of the way full, pour the seasoned eggs over the bacon and vegetable mixture in each cup. Bake for 20 to 25 minutes, or until the tops of the egg muffins are set and beginning to turn golden, in a preheated oven. Take them out of the oven and allow to cool down for a couple of minutes before taking them out of the muffin tin. Enjoy your tasty and nutritious bacon and egg muffins while they're still warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
Guedes Designs
