Breakfast Egg Muffin Cups

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Ingredients

Serves
12
-
+
Conversion
Metric
Imperial
8 eggs
2 tbsp milk
1 cup shredded cheese (Mozza and Cheddar)
1/2 cup cooked and chopped bacon
1/2 cup of shredded ham
1/2 cup of back bacon
1 pepper
2 stalks green onion finely chopped
English muffins (optional)
Nutritional Facts
Amount Per Serving
178 Calories
Protein
15.1g
Fat
12.2g
Carbs
1.3g

Directions

1. Preheat oven to 350°F and spray a muffin tin with non-stick spray.

2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

3. Add egg mixture halfway up into each tin of a greased muffin tin.

4. Divide the three topping combinations into 4 muffin cups each.

5. Bake for 20 minutes.

Note: Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months. You can eat them on their own, or pop each one into an English muffin!