Bacon & Egg Muffins | Recipe By Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
8 slices turkey bacon
1 small green pepper (minced)
1 banana pepper (minced)
¼ large onion (minced)
¼ cup nonfat milk
⅔ cup shredded cheddar cheese
STEP 1 Slice the bacon in half lengthwise, then crosswise into thin strips.
STEP 2 In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.
STEP 3 Once the bacon is crisp and the vegetables are soft, remove from heat and allow to cool slightly.
STEP 4 Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.
STEP 5 Whisk the eggs together with the milk.
STEP 6 Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.
STEP 7 Place in the oven and bake for about 20 minutes or until the egg is set.
You can enjoy them immediately or save them for easy on-the-go breakfasts all week long!
This recipe is for 6 muffins. Each muffin is 1 serving. To store muffins, allow them to cool to room temperature, then store them covered in the refrigerator for up to 5 days.
We hope you have enjoyed this article from The BreakThrough! Program.
Review this recipe on Diabetic Foodie’s website.
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