Breakfast Recipe | Bacon & Egg Breakfast Muffins

Bacon & Egg Breakfast Muffins

4 large eggs
4 slices of diced Canadian bacon (pre-cooked and nitrate-free)
1/2 cup of red bell pepper, diced
1/4 cup of onion, finely diced
1/2 cup of grated low fat sharp cheddar cheese
1/2 teaspoon of kosher or sea salt
1/4 teaspoon of black pepper
1 tablespoon of vegetable or coconut oil

  • Preheat the oven to 375°F and lightly oil a 6-cup muffin tin with vegetable or coconut oil.
  • In a mixing bowl, whisk together eggs, Canadian bacon, red bell pepper, onion, and sharp cheddar. Season with salt and pepper.
  • Divide the batter between 6 muffin cups and bake for 15-20 minutes, or until eggs are puffy and set.
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