Bacon, Egg, and Cheese Cups
Ingredients
The base
-
12
eggs
eggs
-
¼
cup
water
-
1
teaspoon
kosher salt
-
1
teaspoon
Jalapeño Tabasco sauce
The filling
-
1
cup
minced mushrooms
-
1
small
red bell pepper, minced
-
½
cup
chopped green onions
-
6
ounces
cooked and chopped or crumbled bacon
The topping
-
8
ounces
shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Whisk together the eggs, water, salt, and Tabasco until well blended.
- Grease a 12-cup muffin tin with non-stick cooking spray.
- Toss together the mushrooms, bell pepper, green onions, and bacon.
- Distribute the mixture evenly among the muffin tins.
- Sprinkle the cheese over the veggies and bacon.
- Pour the egg mixture over the cups until nearly full.
- Bake for 15-20 minutes or until cooked through.
- To freeze, allow to cool completely, then store in a Ziploc bag.
Nutrition Facts (estimated)
Servings
12
Calories
221
Total fat
16g
Total carbohydrates
2g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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