Today I am sharing my recipe for Bacon Breakfast Muffins. The great thing about these is that they can be made a day ahead and then popped in the the microwave when someone is ready to eat. I take them to work on mornings when I do not have time to eat beforehand and will warm them up for a mid-morning break treat.
Of course these have bacon in them, but I also like to add fresh vegetables because they taste great, are relatively inexpensive when they are in season and they are a way to get more vegetables into my diet. Win Win Win! I think you will enjoy these as they are oh so simple to make. Don’t forget to enter to win this week’s bacon cookbook below.
Bacon and Egg Breakfast Muffins
1/4 onion chopped
1/4 bell peppers, chopped
1/2 cup cheddar cheese, shredded
8-10 strips bacon, cooked and drained
Butter (for greasing muffin pan)
Preheat over to 350 .Grease muffin tins.
Beat eggs in bowl until fluffy.
Crumble bacon to bits. Add peppers, bacon and cheese. Pour into pre-greased muffin tins. You can also use cupcake liners if you like.
Bake 25-30 minutes until toothpick comes out clean. They will smell amazing!
Serve promptly or let cool slightly and wrap and store in the refridgerator until ready to reheat.
Hope you enjoy them!
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See more great recipes from Week 2 below: