Total servings 8

98 calories per serving 

Tips:

To refrigerate– these muffins can be stored in an airtight container in the refrigerator for 3-5 days.

To freeze- placed cooled muffins in a single layer on a baking sheet and place in the freezer until solid. Store frozen muffins in a freezer bag or airtight container. 

To reheat– place in the microwave 30 seconds for thawed muffins and one minute at 50% power for frozen muffins. 

Be creative– substitute different veggies, cheeses, proteins and spices to create your favorite egg muffin combination.  

Ingredients

• 12 eggs 
• ½ teaspoon salt 
• ¼ teaspoon pepper 
• ¼ teaspoon garlic powder 
• ¼ cup chopped red bell pepper
• ¼ cup fresh chopped baby spinach
• ¼ cup cooked bacon chopped 
• ½ cup shredded cheddar cheese

Preparation

1. Preheat oven to 350 degrees 
2. Lightly grease a 12 cup muffin tin or line with silicone baking cups. Use olive oil, coconut oil or melted butter to brush muffin tins. 
3. In a large bowl, whisk together eggs, salt, pepper and garlic pepper until combined.  
4. Fill each cup with equal amounts of red bell pepper, spinach and bacon. 
5. Fill each muffin cup ¾ of the way with egg mixture and lightly stir the ingredients in each cup together. Sprinkle cheese on top. 
6. Bake the muffins 20-25 minutes until set. 
7. Remove from the oven and sit for 10 minutes before removing from the muffin tin.