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Easy Egg Muffins

Cook Time:
30 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat4g
Total Carbohydrates1g


  • 6 large eggs
  • 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. 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.

Made with these products:

Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk


Weight Watchers: 1 SP on Freestyle per muffin

Courtesy of: Crazy for Crust