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Breakfast Is a Snap with This Egg Muffin Recipe

Breakfast is the most important meal of the day, yet for many of us, it gets largely overlooked. Whether we fail to schedule a time to make breakfast in the morning, or we simply favor an extra-large coffee in place of eggs and sausage, it can be hard to stick to a regular breakfast routine. Luckily, there’s now an easy fix: these Turkey Bacon and Egg Muffins!

Ingredients:

• Cooking spray
• 3 slices turkey bacon
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cups chopped baby spinach
• 6 large eggs
• 3 tbsp. milk
• 1/4 tsp. paprika
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1/2 cup shredded mozzarella

Directions:

Preheat oven to 350 degrees and grease a 12-cup muffin tin with cooking spray. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble.

Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.

In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.

Bake until cooked through and golden, 30 to 35 minutes. Let cool, then store in the fridge in an airtight container until ready to eat.

Cook up something delicious tonight with this special recipe provided to you by Oxford at Crossroads Centre Apartments in Waxahachie, Texas and put our expansive kitchens to good use!

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