These little Bacon n' Egg Pepper Muffins proved a lifesaver. They can be made ahead of time and just popped in the microwave to warm, just as easy as pouring milk over cereal. This recipe can be doubled, tripled, quadrupled to whatever you need for the week!
Total Time
20min
3.0
2 Ratings
Author: Garlic & Zest
Servings:
2
Ingredients
•
1/2
cup
Bell Peppers
, roasted, peeled
or Jarred Roasted Bell Peppers
•
4
slices
Canadian Bacon
•
4
Eggland's Best Classic Eggs
•
1/2
tsp
Salt
•
1/4
tsp
Freshly Ground Black Pepper
•
1/3
cup
Shredded Part-Skim Mozzarella Cheese
•
to taste
Fresh Parsley
or Chives
Cooking Instructions
1.
For roasted bell pepper, either use a jarred bell pepper or roast your own by heating the oven to 400 degrees F (200 degrees C) and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper.
2.
Preheat oven to 350 degrees C (180 degrees C).
3.
Spray vegetable spray into 4 regular sized muffin tins.
4.
Place a slice of Canadian Bacon (4 slices) in each of the prepared tins and press it into the muffin form.
5.
Dice the Bell Peppers (1/2 cup) into 1/2-inch pieces and divide evenly among the muffin tins.
6.
Whisk the Eggland's Best Classic Eggs (4) in a small bowl and season with the Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Divide the eggs among the muffin tins.
7.
Sprinkle each of the egg cups with Shredded Part-Skim Mozzarella Cheese (1/3 cup).
8.
Bake for 12-15 minutes until the center is just set.
9.
Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly.
10.
Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with Fresh Parsley (to taste).
Nutrition Per Serving
CALORIES
240
FAT
13.9 g
PROTEIN
23.6 g
CARBS
4.4 g
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