Steps to Make Egg Free Vegetable Muffins

Bacon-And-Egg Muffins

Egg muffins are one of the best healthy breakfasts for meal prepping because you easily make a big batch of them at once and they will keep in your fold in cooked vegetable mixture, turkey bacon, and mozzarella.

Recipe Summary Bacon-And-Egg Muffins

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Ingredients | Egg Free Vegetable Muffins

cooking spray

12 slices bacon

10 eggs

¼ cup milk

¼ cup chopped green onion

¼ cup diced jalapeno pepper

¼ cup diced roasted red pepper

1 teaspoon salt

1 teaspoon ground black pepper

½ cup shredded Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.

Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.

Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.

Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.

Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Info | Egg Free Vegetable Muffins

prep: 15 mins cook: 25 mins total: 40 mins Servings: 12 Yield: 12 muffins

TAG : Bacon-And-Egg Muffins

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