Ingredients
Scale
- 6 large eggs
- 1 cup diced turkey bacon (or plant-based bacon for a vegetarian version)
- 1/2 cup chopped bell peppers (any color you prefer)
- 1/2 cup shredded cheese (cheddar or dairy-free for a vegan option)
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika (optional for added flavor)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the diced turkey bacon: In a skillet, cook the diced turkey bacon over medium heat until it becomes crispy. Once cooked, set it aside to cool slightly.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, salt, pepper, and smoked paprika (if using). Ensure the mixture is well combined.
- Grease a muffin tin: Use cooking spray to lightly grease the muffin tin. This will prevent the mini bakes from sticking.
- Divide the ingredients: Evenly distribute the cooked bacon, bell peppers, and cheese into each cup of the muffin tin.
- Pour the egg mixture: Carefully pour the egg mixture over the bacon, bell peppers, and cheese, filling each muffin cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg is fully set and the edges are golden brown.
- Cool slightly: Allow the mini bakes to cool for a few minutes before carefully removing them from the tin.
Nutrition
- Serving Size: one normal portion
- Calories: 90
- Fat: 6g
- Carbohydrates: 2g
- Protein: 6g