Easy Egg Muffins

Prep Time



Cook Time





Serves Up To




  • 6 large eggs
  • 1/2 cup Almond Breeze Original Unsweetened almondmilk
  • 1 tablespoon flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon smoked paprika
  • 1/4 cup green pepper (diced - about 1/4 of a regular sized pepper)
  • 1 1/3 cup cooked bacon (diced)


  1. 1

    Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.

  2. 2

    Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.

  3. 3

    Stir in green pepper and chopped bacon.

  4. 4

    Pour mixture evenly into muffin pan.

  5. 5

    Bake for 10-15 minutes, or until eggs are done to your liking.

  6. 6

    Cool a few minutes before removing from pan.

  7. 7

    Store in an airtight container for up to 2 days or freeze for up to one month.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product


Weight Watchers: 1 SP on Freestyle per muffin

Courtesy of: Crazy for Crust

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