Easy Breakfast Egg Muffins

Ingredients

Original recipe (1X) yields 12 servings

• cooking spray
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 8 large eggs
• 2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
• ¼ cup whole milk
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• salt and ground black pepper to taste
• ½ (8 ounce) package shredded mild Cheddar cheese

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
2. Place bell peppers and green onions into a large bowl.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
3. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
4. Sprinkle Cheddar cheese into the bowl and whisk until incorporated.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
5. Pour mixture equally into the prepared muffin cups.Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco
6. 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.