Egg Muffins
fromdelish.comwww.delish.com/cooking/recipe-ideas/a25563943/egg-muffins-recipe?itm_source=parsely-api
These muffin-tin egg muffins are the best make-ahead breakfast recipe for healthy eating. Make a batch at the beginning of the week, and enjoy all week long!
Ingredients
Instructions
Arrange a rack in center of oven; preheat to 350º. Grease a standard 12-cup muffin tin with cooking spray or coconut oil. In a cold large nonstick skillet over medium heat, cook bacon, turning occasionally, until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble or finely chop.
In same skillet over medium heat, cook bell pepper and onion, stirring occasionally, until softened, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes more.
In a medium bowl, whisk eggs, milk, garlic powder, and paprika; season with 1/4 tsp. salt and a few grinds of pepper. Fold in vegetable mixture, bacon, and mozzarella. Pour about 1/4 cup egg mixture into each prepared cup, filling about three-quarters to the top.
Bake egg muffins until cooked through and tops of eggs are golden, 15 to 17 minutes.
Let cool, then store in the refrigerator in an airtight container until ready to eat.
Nutrition
- Calories
- 72 Calories
- Fat Content
- 5 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 99 mg
- Sodium Content
- 147 mg
- Carbohydrate Content
- 2 g
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Protein Content
- 5 g
