Easy Breakfast Egg Muffins

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step: 2

Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.

Step: 3

Pour mixture equally into the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Per Serving: 135 calories; protein 9.6g; carbohydrates 3.3g; fat 9.3g; cholesterol 141.4mg; sodium 273.7mg.

Eat good breakfast to start the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to make on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the street food before lunchtime.

Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the table next to your grain pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.