Bacon Cheese Egg Muffins

Serves 4

These egg muffins are convenient and a delicious way to start your day on the right foot. Plus, they’re so customizable that you can switch up the flavors every day of the week!

Examples: Feta & Spinach, Steak & Mushroom, Ham & Swiss, Broccoli & Cheddar

You’ll need a 12-muffin baking tin, mixing bowl and a whisk

Ingredients

• 10 Large eggs, room temperature
• 1/2 cup Heavy cream or melted butter
• 1/2 cup Shredded white cheddar cheese
• 3/4 cup Chopped cooked bacon or sausage
• 3/4 cup Chopped green onion
• 1 cup Chopped red or green bell pepper
• Salt
• Black pepper

Instructions

1. Preheat your oven to 350°F. Grease a muffin tin with butter or coconut oil, even if you’re using silicone muffin cups. In a large mixing bowl, combine the eggs, heavy cream, salt, and pepper, whisking thoroughly.
2. Add the shredded cheddar cheese, chopped bacon, red bell pepper, and green onion to the bowl, stirring until the ingredients are evenly distributed.
3. Divide the mixture equally among the muffin cups, filling each one approximately 2/3 full.
4. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the muffins are lightly golden on top.

Once done, take the muffin tin out of the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro or parsley.

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days, or freeze them for up to three weeks.

This is one of the many delicious recipes included in our Spring Cleanse 2024. Click here to find out more.