Mornings can be a whirlwind, can’t they? Between checking the latest headlines and convincing yourself to skip that third snooze, breakfast often takes a backseat. But let me tell ya, these egg cups are a game-changer—a burst of energy and flavor compacted into a neat, little package. Perfect for those groggy-eyed mornings when all you want is something easy yet satisfying.
Steps
- Start by gathering all your ingredients and preheat your oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray to prevent sticking.
- In a large bowl, mix together the chopped green and red bell peppers along with the chopped green onions.
- Crack the eggs into the bowl and add the bacon pieces, whole milk, and season with garlic powder, onion powder, salt, and pepper.
- Add shredded Cheddar cheese to the mixture and whisk everything together until well combined.
- Carefully pour the egg mixture into the prepared muffin cups, distributing it evenly among the 12 cups.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.
Ingredients
- Cooking spray
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch of green onions, chopped
- 8 large eggs
- 2 ¾ ounces of fully-cooked bacon pieces (e.g., Oscar Mayer®)
- ¼ cup of whole milk
- 1 pinch of garlic powder, to taste
- 1 pinch of onion powder, to taste
- Salt, to taste
- Ground black pepper, to taste
- 4 ounces of shredded mild Cheddar cheese (half of an 8-ounce package)
Nutritional Values
Calories: 1620 | Total Fat: 108g | Saturated Fat: 48g | Cholesterol: 1692mg | Sodium: 3288mg | Total Carbohydrate: 36g | Dietary Fiber: 12g | Total Sugars: 24g | Protein: 120g | Vitamin C: 288mg | Calcium: 1284mg | Iron: 12mg | Potassium: 2280mg
FAQ
- Can I use different types of cheese in this recipe?
- Yes, you can substitute any shredded cheese you prefer for the mild Cheddar cheese listed in the recipe. Feel free to experiment with your favorites!
- What is the best way to store and reheat these egg muffins?
- To store, wrap each muffin individually in plastic wrap and place them in the refrigerator. For reheating, microwave each muffin for about 30 seconds, being careful not to overheat them.
- Can I use fresh bacon instead of precooked bacon pieces?
- Absolutely! You can cook and chop fresh bacon to use in the recipe instead of precooked bacon pieces.
- How can I prevent the egg muffins from sticking to the muffin tin?
- It’s recommended to grease the muffin tin thoroughly with cooking spray or butter. Some users find butter works better to prevent sticking.
- Is it possible to make these egg muffins with egg whites only?
- Yes, you can substitute egg whites for some or all of the whole eggs if you prefer or if you’re looking to reduce cholesterol and calories.
Tips
- Prevent Sticking: To avoid the egg muffins sticking to the pan, consider using butter to grease the muffin tin instead of cooking spray. This can make cleanup easier and the muffins easier to remove.
- Customization: Feel free to experiment with different ingredients. Swap bell peppers for poblano peppers or add cherry tomatoes for a burst of flavor. This recipe is versatile, so you can tailor it to your preferences or what you have on hand.
- Storage and Reheating: For easy meal prep, wrap each muffin individually in plastic wrap and store them in the fridge. When ready to eat, reheat in the microwave for about 30 seconds. Be careful not to overheat to maintain their texture.
- Cooking Time: If you’re using egg whites or additional vegetables, check the muffins a bit earlier. They might cook faster (around 20 minutes), so keep an eye on them to avoid overcooking.
Equipment
- 12-cup muffin tin
- Whisk (if not already owned)
