Ingredients
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Ingredients
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Cooking spray or coconut oil, for pan
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3 slices Turkey bacon
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1 cup Red Bell Pepper (seeds and ribs removed, finely chopped)
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2 ounces Baby spinach (coarsely chopped)
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6 pieces (large) Eggs
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1/4 cup Whole Milk
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1/2 tsp Garlic Powder
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1/4 tsp Paprika
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Kosher Salt
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Freshly ground black pepper
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1/2 cup Shredded fresh mozzarella
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Directions
Steps
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1
Done
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Arrange a rack in center of oven; preheat to 350º. Grease a standard 12-cup muffin tin with cooking spray or coconut oil. In a cold large nonstick skillet over medium heat, cook bacon, turning occasionally, until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble or finely chop. |
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2
Done
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In same skillet over medium heat, cook bell pepper and onion, stirring occasionally, until softened, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes more. |
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3
Done
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In a medium bowl, whisk eggs, milk, garlic powder, and paprika; season with 1/4 tsp. salt and a few grinds of pepper. Fold in vegetable mixture, bacon, and mozzarella. Pour about 1/4 cup egg mixture into each prepared cup, filling about three-quarters to the top. |
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4
Done
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Bake egg muffins until cooked through and tops of eggs are golden, 15 to 17 minutes. |
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5
Done
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Let cool, then store in the refrigerator in an airtight container until ready to eat. |
