Description
Crispy-edged, cheese-filled egg muffins with peppers and green onions—ideal for busy mornings. Freeze-ready and customizable with your favorite veggies or halal-friendly meats.
Ingredients
Cooking spray (olive oil preferred)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 bunch chopped green onions (or chives)
8 large eggs (room temperature)
2.75 oz halal turkey bacon (chopped)
1/4 cup whole milk (or almond milk)
8 oz shredded cheddar cheese
1 tsp garlic powder
2 tbsp flour
1 tsp baking powder
Salt to taste
Instructions
Preheat oven to 375°F (190°C)
Grease 12 muffin cups with cooking spray
Press peppers and green onions into base of each muffin cup
In a bowl, whisk eggs until frothy
Add milk, flour, baking powder, garlic powder, and salt
Stir in turkey bacon and cheese
Carefully pour egg mixture into muffin cups (about 3/4 full)
Bake 22-25 minutes until golden and firm
Let cool 5 minutes before removing from tins
Notes
Freeze baked muffins in airtight containers for up to 1 month
Substitute peppers with spinach or zucchini
Use non-dairy milk for vegan option
Add cubed tofu or chickpeas for plant-based protein
Adjust cheese type or quantity to preference
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 165mg