Easy Egg Muffins
Easy Egg Muffins are the perfect breakfast recipe! These are dairy free and full of bacon and peppers. They freeze easy too for fast morning breakfasts.
Servings: 12 muffins
Calories: 58kcal
Cost: $8
Ingredients
- 6 large eggs
- ½ cup (118ml) unsweetened almond milk (or any type of milk)
- 1 tablespoon (8g) all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon smoked paprika
- ¼ cup green pepper , diced (about 1/4 of a regular sized pepper)
- ⅓ cup cooked bacon (diced)
Instructions
- Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
- Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
- Stir in green pepper and chopped bacon.
- Pour mixture evenly into muffin pan.
- Bake for 10-15 minutes, or until eggs are done to your liking.
- Cool a few minutes before removing from pan.
- Store in an airtight container for up to 2 days or freeze for up to one month.
Video
Notes
- Use any kind of bacon you want - turkey or regular, or omit for veggie egg muffins
- Add other vegetables like mushrooms, onions, broccoli - this is a very customizable recipe. Great to use up leftovers too.
- Add sausage if you like!
- Use any kind of milk - regular or nondairy - but make sure to use plain (not vanilla or sweetened nondairy milk).
Nutrition
Serving: 1muffin | Calories: 58kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1782mg