Breakfast Egg Muffins
These delicious breakfast egg muffins are loaded with fresh vegetables such as bell peppers, cherry tomatoes, red onions, as well as bacon, ham, and, more importantly, cheese. Get ready for a filling, protein-rich, delicious breakfast.
Ingredients
- 8 large eggs
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ yellow bell pepper, chopped
- ½ cup cherry tomatoes, halved
- 1 cup shredded Mexican cheese
- 1 small red onion, diced
- 4 slices bacon, chopped
- 3 slices ham, chopped
- 2 tbsp freshly chopped parsley
- 1 tbsp reshly chopped chives for garnish
Instructions
- Heat your oven to 350°F / 175°C, then spray a muffin pan with non-stick cooking spray.
- Next, add a tablespoon of red bell peppers, green bell peppers, yellow bell peppers, and 4 cherry tomatoes to each muffin cup.
- Add a tablespoon of onions, 2 tablespoons of Mexican cheese, 1 tablespoon of bacon, and 2 tablespoons of ham and parsley to each muffin cup.
- Whisk the eggs in a pyrex liquid measuring cup until combined, then pour it over the vegetable bacon mixture and bake the breakfast muffins for 20 minutes until the eggs are set.
- Garnish the breakfast muffins with chives.
- Serve and enjoy!
Nutrition
Calories: 104kcalCarbohydrates: 2gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 123mgSodium: 184mgPotassium: 129mgFiber: 0.5gSugar: 1gVitamin A: 501IUVitamin C: 23mgCalcium: 84mgIron: 1mg
Tried this recipe?Let me know how it was!