bacon cheese and egger muffins
These bacon cheese egger muffins bake bacon, red pepper, onion, eggs, and cheddar into portable mini breakfast casseroles ready in 30 minutes. Each pair delivers 15g of protein and the batch freezes well for meal-prep breakfasts all week.
Ingredients
- 3-4 slices bacon
- 1 red pepper finely diced
- 1 ⁄4 cup chopped red or white onion
- 6 large eggs
- 1 cup milk
- 1 tsp garlic powder
- 1 ⁄2 tsp onion powder
- 1 ⁄4 tsp salt
- 2/3 cup instant mashed potato flakes
- 1 ⁄2 cup whole wheat flour or GF flour blend
- 1 1 ⁄2 tsp baking powder
- 1 cup 3 oz shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Slice the bacon into small pieces and crumble fry in a frying pan until crispy.
- Meanwhile, chop the onion and red pepper, and grate the cheese. Set aside.
- In a mixing bowl whisk together the eggs. And milk, garlic powder, onion powder, and salt. Stir in potato flakes, flour and baking powder.
- Drain the excess bacon fat. Add bacon to the batter along with the chopped pepper, onion, and cheese.
- Grease and flour a 12 muffin cup tin. If you have a silicone muffin tin, use this as the eggs tend to stick to metal pans. Spoon in the batter to fill the 12 cups.
- Bake for 22 minutes.
Nutrition
Serving: 6 | Calories: 137kcal
Servings: 12
Calories: 137kcal
