Healthy Scrambled Egg Cups
These are such a quick and easy breakfast you can make ahead for the week or enjoy as a healthy snack any time of day!
Equipment
- 1 Mixing bowl
- 1 Baking sheet
- 1 Muffin tin
- 1 Cooking spray can
Ingredients
- 6 Eggs
- 1/2 cup Chopped red bell pepper
- 1/2 cup Chopped green bell pepper
- 1/2 cup Shredded cheese
- 1/2 cup Chopped bacon
- 1 tbsp Salt and pepper
Instructions
- Preheat oven to 400°F, line baking sheet with bacon and cook for 15-20 min or desired crispiness. Flip half way through.
- Chop up equal parts peppers, cheese and bacon. I use about a 1/2 a cup for each.
- Mix everything together in a bowl with 6 eggs and don’t forget to season with salt and pepper. I love Kinder’s– salt, pepper, & garlic seasoning. I use it on just about everything.
- Spray muffin tin with cooking oil and pour mixture into muffin cups.
- Bake in the oven at 400 for 12-15 min. Once the top of your muffin cups rise and are no longer runny in the middle they are done.
- Let egg cups slightly cool, pop them out of the muffin tins with a spoon and serve to enjoy warm or store in an airtight container to store in the fridge.
- You can reheat in the microwave for 30 seconds if storing in the fridge and enjoying later.