My go-to protein in the morning is usually peanut butter, but this easy baked eggs recipe allows me to easily mix it up! I used to only do eggs on the weekend because they can take time and don’t travel well, but with this recipe I can easily have them on the go any day of the week – even when I’m in a rush. Check out the notes below for the how-to on reheating!
Easy Baked Eggs
Equipment
- 12 muffin tin
Ingredients
- 4-5 slices bacon cooked and crumbled
- 1/2 red pepper diced
- 1/2 green pepper diced
- 9 eggs
- 1/3 cup milk
- 1/2 cup shredded cheese cheddar
- 12 grape tomatoes
Instructions
- preheat oven to 400 F
- cook the bacon in the oven at 400 F for 15-20 minutes, or until crispy
- while the bacon cooks, dice peppers and set aside
- whisk together the eggs, milk, and cheese and stir in diced peppers
- when bacon is done, take out and let cool and reduce oven temp to 375 F
- once cool, crumble the bacon and add to the egg mixture
- spray muffin tin with non-stick spray
- pour egg mixture into a 12 muffin tin
- halve the grape tomatoes and place 2 halves on top of each egg muffin
- bake at 375 F for 20-25 minutes or until eggs puff up and set
Notes
I can’t believe how well these reheat! Refrigerate any leftovers. These are great for grab n go in the morning – just pop in the microwave for 30 seconds! Goes great with a piece of whole wheat toast and a side of salsa or hot sauce.