Breakfast is hands down my favorite meal of the day! Who can resist potatoes and pancakes, french toast, veggie sausage, carrot bacon..oh yeah and these egg muffins! Egg muffins are perfect for a quick grab and go breakfast. They don’t take a lot of time to make and they taste amazing! This recipe features Morningstar veggie bacon to add a little uh-huh to our uh! (Whatever that means) I invite all breakfast loving foodies to try this recipe out and let me know what you think!
What you need:
- 6 Large eggs (1 egg per muffin)
- 4 Strips of Morningstar veggie bacon, chopped
- 1/2 Yellow onion, chopped
- 1 Large Jalapeno, chopped
- 1/2 Cup shredded cheddar cheese
- 1/3 Cup plain almond milk
- Salt and black pepper to taste
Method:
- In a large mixing bowl, whisk eggs with milk. once mixed well, add in chopped onions, jalapeno and veggie bacon and whisk.
- Add salt and pepper to taste
- Add shredded cheese and whisk.
- In a non-stick muffin tin add in your egg mixture. Fill each muffin leaving about 1/2 inch of space on the top, allowing the egg to expand.
- Bake on 350 for 10-15 minutes
- Rest for 3 minutes before serving
- Enjoy!
TlKitchen 