Ingredients:

  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cooked bacon, crumbled
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 3/4 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C) and generously coat the muffin wells of a standard muffin tin with non-stick spray or olive oil.
  2. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until the mixture is completely homogenous and slightly frothy.
  3. Divide the crumbled cooked bacon, chopped spinach, and diced red bell peppers evenly among 6 muffin wells. Sprinkle the shredded sharp cheddar cheese on top of the vegetables.
  4. Carefully pour the egg mixture over the fillings, filling each well approximately 3/4 of the way to the top.
  5. Bake for 18-22 minutes until the centers are set and the edges are light golden brown. Allow to cool for 5 minutes before removing from the pan.