Breakfast Egg Muffins


  • 6 slices bacon diced
  • ½ cup onion finely chopped
  • 1 cup finely diced vegetables Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.
  • 12 eggs beaten
  • ¼ cup half & half
  • ½ tsp sea salt
  • 1 ½ cups 4 cheese Mexican shredded cheese


  1. Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.
  2. In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.
  3. Add onion and cook until bacon begins to brown.
  4. Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
  5. Remove from heat and let cool.
  6. In a medium bowl, whisk together eggs, half & half, and salt.
  7. Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
  8. Add cheese. Stir to combine.
  9. Fill each well of the prepared muffin tin ¾ full with egg mixture.
  10. Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.
  11. Cool for 5 minutes and serve warm.