Bacon n’ Egg Pepper Muffins

By • April 15, 2016 0 Comments

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Author Notes: Start with a smoky slice of Canadian Bacon then add sweet roasted peppers and fluffy scrambled egg. Finish with mozzarella! Breakfast!
garlic and zest

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Serves 2

  • 1/2 cup roasted bell pepper, seeded and peeled
  • 4 slices canadian bacon
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup shredded part skim mozzarella cheese
  • parsley or chives for garnish (optional)
  1. Preheat oven to 350°. Spray vegetable spray into 4 regular sized muffin tins. Place a slice of canadian bacon in each of the prepared tins and press it into the muffin form.
  2. Chop the bell pepper into 1/2" dice and divide evenly among the muffin tins.
  3. Whisk the eggs in a small bowl and season with the salt and pepper. Divide the eggs among the muffin tins. Sprinkle each of the egg cups with cheese and bake for 12-15 minutes until the center is just set. Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly. 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 parsley or chives and serve.

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