Egg Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

Cooking spray or coconut oil, for pan

3 slices turkey bacon

1 red bell pepper, seeds and ribs removed, finely chopped (about 1 cup)

1 small yellow onion, finely chopped (about 3/4 cup)

2 oz. baby spinach, coarsely chopped

6 large eggs

1/4 c. whole milk

1/2 tsp. garlic powder

1/4 tsp. paprika

Kosher salt

Freshly ground black pepper

1/2 c. shredded fresh mozzarella

Directions

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.

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.

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.

Bake egg muffins until cooked through and tops of eggs are golden, 15 to 17 minutes.

Let cool, then store in the refrigerator in an airtight container until ready to eat.

Nutrition

• Calories: 72
• Total Fat: 5 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 147 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g