Bacon and eggs are baked and bite-sized for an easy and filling breakfast.
|1/4 cup||(60 mL) low fat milk|
|salt and pepper to taste|
|1||red bell pepper, diced|
|8||strips Maple Leaf Ready Crisp Fully Cooked Natural Bacon Slices, chopped|
|1 cup||shredded cheddar cheese|
Preheat your oven to 350°F and grease a 12-cup muffin tin with baking spray.
Whisk together the eggs and the milk and salt and pepper until well combined, and set aside.
Divide the diced bell pepper among the 12 muffin cups & do the same for the bacon and cheese.
Pour the egg mixture into each of the muffin cups until they're about 3/4 full.
Bake for 10-13 minutes at 350°F, or until the egg muffins are cooked through completely.
Serve immediately, or store in an airtight container in the fridge for up to three days for an easy on-the-go breakfast idea. Make sure to reheat before serving.
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