I am not sure how this Eggie Muffins recipe came to evolve, I always take a basic recipe and change it to my liking! They are gluten free and Paleo friendly! You can adjust the ingredients (I usually use what needs to be finished in the veggie drawer!) to your liking but this is what my family and I love! This is a fabulous addition to anyone’s personal cookbook! And they are portable! No time to eat at home? Take one or two for the road and eat them cold or reheat in the microwave for 15-20 second! Delicious!
Instructions
Heat oven to 350 degrees
Spray or grease a muffin tin (recipe makes 12)
10 eggs, be sure to froth them with a fork!
1/4 cup milk
1/2 Red Pepper, diced
6 slices of cooked or pre-cooked bacon, diced *you can also substitute chopped breakfast sausage!
1/2 cup of shredded cheddar cheese. I use sharp or white cheddar for extra flavor!
salt and pepper to taste
2 dashes of red pepper or cayenne pepper. This can also be adjusted to your preference.
Mix all ingredients together in a large bowl. Keep some diced bacon and shredded cheese to the side. Distribute evenly in the muffin tin. And sprinkler diced bacon and shredded cheese on top for a pretty presentation! Cook for 20-25 minutes then enjoy! Don’t forget! Enjoy a day or two later too! Just microwave for 15-20 seconds wrapped in a paper towel!
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