Turkey Bacon Egg Muffins
A protein-packed breakfast muffin that is easy to prepare and perfect for meal prep, keeping you energized throughout the week.
Ingredients
Main Ingredients
- 6 large large eggs
- 6 slices turkey bacon can substitute with regular bacon
- 1 cup shredded cheese cheddar or your choice
- 1/4 cup milk or dairy-free alternative
- to taste salt
- to taste pepper
Vegetable Ingredients
- 1/4 cup finely chopped bell peppers
- 1/4 cup chopped green onions
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly coat with cooking spray.
Cooking the Turkey Bacon
- In a skillet over medium heat, cook turkey bacon until crispy, about 5-7 minutes. Allow to cool, then cut into small pieces.
Mixing the Egg Base
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
Assembling Ingredients
- Add chopped turkey bacon, shredded cheese, bell peppers, and green onions into the egg mixture and stir gently.
Filling the Muffin Tin
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until fully cooked and lightly golden.
Notes
For a smoother texture, blend the egg mixture until foamy. Customize muffins with spinach or mushrooms, and ensure to grease the muffin tin well. For an extra cheesy delight, increase cheese quantity.