Delicious and Convenient Breakfast Cupcakes

These easy breakfast cupcakes are the perfect grab-and-go meal for busy mornings. Packed with eggs, cheese, vegetables, and bacon, they are a delicious and convenient way to start your day. With a fluffy and moist texture, these savory cupcakes are sure to satisfy your hunger and provide you with the energy you need to tackle the day ahead. Get creative with different fillings and toppings to tailor these breakfast treats to your taste. Prepare a batch in advance and enjoy a hassle-free breakfast every morning!

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray.
2. In a mixing bowl, whisk together the eggs and milk until well combined.
3. Add the shredded cheese, crumbled bacon, diced bell peppers, diced onions, salt, and black pepper. Mix well.
4. Divide the egg mixture evenly among the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the tops are golden and the centers are set.
6. Remove the breakfast cupcakes from the oven and let them cool in the pan for 5 minutes.
7. Using a butter knife, gently loosen the edges of the cupcakes from the muffin tin and transfer them to a wire rack to cool completely.
8. Once cooled, the breakfast cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
9. To reheat, simply microwave the cupcakes for about 30 seconds or until warmed through.

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