Cooked - Easy Egg Muffins - New Recipe

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Easy Egg Muffins

12.0

6 large eggs

½ cup (118ml) unsweetened almond milk ((or any type of milk))

1 tablespoon (8g) all-purpose flour

⅛ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon onion powder

¼ teaspoon Italian seasoning

⅛ teaspoon smoked paprika

¼ cup green pepper (, diced (about ¼ of a regular sized pepper))

⅓ cup cooked bacon ((diced))

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Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
Stir in green pepper and chopped bacon.
Pour mixture evenly into muffin pan.
Bake for 10-15 minutes, or until eggs are done to your liking.
Cool a few minutes before removing from pan.
Store in an airtight container for up to 2 days or freeze for up to one month.

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