These Hearty Morning Muffin Cups are perfect for on-the-go breakfasts. Assemble them in advance, store in the refrigerator or freezer, and microwave when you're ready to start your day with a scrumptious, savory meal.
Preheat the oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
2
In a large bowl, whisk together the eggs, milk, salt, and ground black pepper.
3
Dice the red bell pepper into small pieces and thinly slice the spinach using the chiffonade method, by stacking leaves, rolling them up, and slicing into thin strips.
4
Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes, then chop into small pieces. In the same skillet, cook the diced yellow onion until softened and golden, about 5 minutes.
5
Add the red bell pepper, spinach, shredded cheddar cheese, cooked bacon, and sautéed onions to the egg mixture and stir to combine.
6
Fill each muffin cup 3/4 full with the egg mixture and bake for 20-25 minutes or until the center of each muffin is set and no longer runny.
7
Allow the muffin cups to cool slightly before removing them from the tin and serving.