Savory Egg Muffin Cups

The ultimate meal-prep breakfast! These protein-packed egg muffin cups are loaded with turkey bacon, bell peppers, onions, and cheddar cheese. Make a batch on Sunday and enjoy grab-and-go breakfasts all week. They last up to 5 days in the fridge.

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

2. 2

   Cook turkey bacon until crispy, then crumble.

3. 3

   Whisk eggs in a bowl. Add diced bell peppers, onion, cheddar cheese, and crumbled bacon.

4. 4

   Season with salt and pepper. Pour mixture evenly into muffin cups.

5. 5

   Bake for 18-20 minutes until set. Cool slightly before removing.