Bacon & Egg Breakfast Muffins

• Produce

  • 1/4 cup Onion
  • 1/2 cup Red bell pepper

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Vegetable or coconut oil

• Dairy

  • 1/2 cup Cheddar cheese, grated low fat sharp

• Other

  • 4 slices Of diced canadian bacon (pre-cooked and nitrate-free

Found on skinnyms.com

Description

Ingredients

• 4 large eggs
• 4 slices of diced Canadian bacon (pre-cooked and nitrate-free)
• 1/2 cup of red bell pepper, diced
• 1/4 cup of onion, finely diced
• 1/2 cup of grated low fat sharp cheddar cheese
• 1/2 teaspoon of kosher or sea salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of vegetable or coconut oil

Directions

• Preheat the oven to 375°F and lightly oil a 6-cup muffin tin with vegetable or coconut oil.
• In a mixing bowl, whisk together eggs, Canadian bacon, red bell pepper, onion, and sharp cheddar. Season with salt and pepper.
• Divide the batter between 6 muffin cups and bake for 15-20 minutes, or until eggs are puffy and set.