Bacon-and-Egg Muffins recipe

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Ingredients

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Nutrition Info

134 calories
carbohydrate: 1.4 g
cholesterol: 170.4 mg
fat: 9.7 g
fiber: 0.2 g
protein: 10.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 511.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.

  2. Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.

  3. Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.

  4. Beat eggs and milk together in a bowl, ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.

  5. Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper, top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Recipe Yield

12 muffins

Recipe Note

Great brunch item and has many ways to customize this with egg styles and flavors to add.

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