Vegetable and Bacon Egg Muffins
Baked egg muffins with bacon, peppers, onions, and cheddar cheese - a portable protein-rich breakfast
Vegetable and Bacon Egg Muffins is a breakfast recipe ready in about 35 minutes. Each serving has approximately 537 kcal, 40g protein, 54g carbs, 18g fat. It fits a high-protein diet.
Preheat oven to 375°F and grease a muffin tin with cooking spray
Cook bacon strips until crispy, then chop into small pieces
Sauté diced bell pepper and onion in olive oil for 3 minutes until softened
In a bowl, whisk together 8 eggs with salt and pepper
Divide cooked vegetables, bacon, and cheese among 8 muffin cups
Pour egg mixture evenly into each cup, filling about 3/4 full
Bake for 18-20 minutes until eggs are set and lightly golden
Cool for 2 minutes, then remove from tin
Serve 4 muffins with 2 slices of whole wheat toast