Ingredients
8 large organic eggs
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 bunch green onions, sliced thin
2.75 ounces turkey bacon bits
1/4 cup whole milk
1 pinch garlic powder
1 pinch onion powder
1/2 package mild shredded cheddar cheese
Cooking spray as needed
Instructions
Preheat your oven to 350 degrees F.
Grease every cup of a 12-cup muffin tin thoroughly with cooking spray.
Combine the chopped bell peppers and green onions in a large mixing bowl.
Add the eggs, turkey bacon pieces, milk, garlic powder, and onion powder to the bowl with the vegetables.
Whisk the mixture until well combined and aerated.
Divide the egg mixture evenly among the 12 muffin cups.
Top each muffin cup with a portion of the shredded cheddar cheese.
Bake for 30 minutes or until the muffins are set and golden.
Remove from the oven and let cool slightly before lifting out of the tin.
Notes
Ensure turkey bacon is fully cooked before adding for the best texture. For extra richness, you can swap the whole milk with heavy cream. Store in an airtight container in the refrigerator for up to 4 days. These muffins can be reheated in a microwave for 30 seconds.
- Prep Time: 10
- Cook Time: 30
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Halal Friendly