Name: Egg and Bacon Breakfast Muffins
Prep time: 10 min
Cook time: PT-492650H23M35S
Total time: PT-492650H23M35S
Yield: 6
Ingredients: 6 large Eggs; 6 strips bacon, cooked and crumbled; 1 Onion, finely chopped; ½ cup Spring onion greens, finely sliced; 1 yellow or red bell pepper, diced small; 1/3rd cup grated Cheddar Cheese; ¼ cup milk; ½ Tbsp Chilli Flakes; Salt to taste

Description

Muffin and More

Scale

Ingredients

6 large Eggs
6 strips bacon, cooked and crumbled
1 Onion, finely chopped
½ cup Spring onion greens, finely sliced
1 yellow or red bell pepper, diced small
1/3^rd cup grated Cheddar Cheese
¼ cup milk
½ Tbsp Chilli Flakes
Salt to taste

Instructions

Preheat the oven to a 350° F or 180° C. Grease a 6 -cup muffin tray and keep it ready to bake.
Whisk together the eggs, milk, salt. Mix well and set aside.
Divide and distribute the crushed bacon strips, chopped onion, bell pepper, spring onion greens, grated cheddar cheese, salt and chilli flakes among the muffin cups.
Now with the help of a ladle pour the whisked eggs till the muffin cups are 3/4^th Keep enough room for the egg to rise while baking.
Bake for 15 – 18 mins or until the egg muffins are firm to the tough. Care should be taken not to over bake them as they tend to dry out and stick to the muffin cups.

Notes

Vegetarian can very easily replace the bacon with mushrooms and/or corn kernels. Silicon Muffin Liners are very handy in case you have access to these as these release the muffins very easily. Avoid paper liners as they are difficult to remove post baking. If you don’t have Silicon muffin liners, simply spray or grease the muffin cups.

Nutrition

Serving Size: 6