Rating: 5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
12
Yield:
12 egg muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

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  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.

  • Pour mixture equally into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Cook's Notes:

You can use any shredded cheese you like.

Feel free to cook and chop your own bacon instead of using pre-cooked.

Nutrition Facts

135 calories; protein 9.6g; carbohydrates 3.3g; fat 9.3g; cholesterol 141.4mg; sodium 273.7mg. Full Nutrition
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