Bacon & Egg Muffins
Need a delicious and healthy breakfast on the go? These bacon and egg muffins with peppers and onion are perfect to throw together or prep ahead of time!
Ingredients
- 8 slices turkey bacon
- 1 small green pepper, (minced)
- 1 banana pepper, (minced)
- ¼ large onion, (minced)
- 4 eggs
- ¼ cup nonfat milk
- ⅔ cup shredded cheddar cheese
Instructions
- Slice the bacon in half lengthwise, then crosswise into thin strips.8 slices turkey bacon
- In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.1 small green pepper, 1 banana pepper, ¼ large onion
- Once the bacon is crisp and the vegetables are soft, remove from heat and allow to cool slightly.
- Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.
- Whisk the eggs together with the milk.4 eggs, ¼ cup nonfat milk
- Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.⅔ cup shredded cheddar cheese
- Place in the oven and bake for about 20 minutes or until the egg is set.
Notes
This recipe is for 6 muffins. Each muffin is 1 serving.
To store muffins, allow them to cool to room temperature, then store covered in the refrigerator for up to 5 days.
Nutrition Info Per Serving
Nutrition Facts
Bacon & Egg Muffins
Serving Size
1 muffin
Amount per Serving
Calories
143
% Daily Value*
Fat
9.3
g
14
%
Saturated Fat
3.8
g
19
%
Trans Fat
0
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1.4
g
Cholesterol
151.4
mg
50
%
Sodium
282.3
mg
12
%
Potassium
100
mg
3
%
Carbohydrates
3
g
1
%
Fiber
0.5
g
2
%
Sugar
1.2
g
1
%
Protein
12
g
24
%
Vitamin A
750
IU
15
%
Vitamin C
36.3
mg
44
%
Calcium
130
mg
13
%
Iron
1.1
mg
6
%
Net carbs
2.5
g
* Percent Daily Values are based on a 2000 calorie diet.