Easy Egg Muffins
Cook Time:
30
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 4g |
|---|---|
| Cholesterol | 98mg |
| Sodium | 1782mg |
| Total Carbohydrates | 1g |
|---|---|
| Protein | 5g |
Ingredients
- 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)
Directions
- 1
Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
- 2
Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
- 3
Stir in green pepper and chopped bacon.
- 4
Pour mixture evenly into muffin pan.
- 5
Bake for 10-15 minutes, or until eggs are done to your liking.
- 6
Cool a few minutes before removing from pan.
- 7
Store in an airtight container for up to 2 days or freeze for up to one month.
Notes
Weight Watchers: 1 SP on Freestyle per muffin
Made with these products:
Notes
Weight Watchers: 1 SP on Freestyle per muffin
Courtesy of: Crazy for Crust
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