Egg Muffins with Bacon and Cheese

Ingredients

For 1 serving

• 3 large eggs
• 25 g (1 oz) bacon, chopped
• 30 g (⅓ cup) grated hard cheese, such as cheddar or gouda
• ½ small red bell pepper (about 60 g), finely diced
• 1 spring onion, thinly sliced
• Salt and pepper to taste
• A little oil or cooking spray for the muffin tin

Instructions

1. 1Preheat the oven to 190 °C (375 °F) and grease 4 cups of a muffin tin, or use silicone cups.
2. 2Cook the bacon in a dry pan over medium heat for 3 to 4 minutes, until it starts to crisp.
3. 3Divide the cheese, bell pepper, spring onion and bacon among the muffin cups.
4. 4Whisk the eggs with a pinch of salt and pepper and pour them over the filling, so each cup is about two-thirds full.
5. 5Bake for about 25 minutes, until the muffins are puffed, set in the middle and lightly golden on top. Let them cool for a few minutes before taking them out of the tin.

Tips

• 💡 For meal prep, keep the muffins in an airtight container in the fridge for up to 4 days and reheat them in the microwave for 30 to 60 seconds.
• 💡 For a more filling breakfast, serve them with a bowl of plain yogurt sprinkled with ground flaxseed.
• 💡 Swap the bacon for diced ham or smoked turkey breast to cut the fat by about 8 g.