Delicious and Protein-Packed Easy Breakfast Egg Muffins

Start your day with these delicious and protein-packed easy breakfast egg muffins. Packed with veggies, meat, and cheese, these muffins are a great grab-and-go breakfast option. They are easy to make and can be customized to suit your taste. Whether you're on a low-carb or keto diet or just want a quick and nutritious breakfast, these egg muffins are perfect. Make a batch on the weekend and enjoy them throughout the week.

Ingredients

• 6 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced cooked bacon
• 1/2 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Add the diced bell peppers, onions, bacon, shredded cheddar cheese, and chopped fresh parsley to the egg mixture. Stir well to combine.
4. Divide the mixture evenly among the prepared muffin cups.
5. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
6. Remove from the oven and let cool for a few minutes. Use a knife to loosen the edges of the muffins, then transfer them to a wire rack to cool completely.
7. Serve the egg muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 5 days.

Interesting Facts