This is a great breakfast that’s packed with protein and healthy fats and will keep you feeling full all morning. Best of all, you can make them the night before, store them in the refrigerator overnight and then eat them on your way to work the next morning. They also make great on-the-go snacks. Just wrap them in aluminum foil to keep them fresh.
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| Prep Time | 5-10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
- 12 pc eggs free-range
- 8 pcs bacon Sliced lean, smoked, (about 8 slices)
- 1 pc red pepper
- 1 pc onion small
- 2 ounces cheddar cheese grated
- 1 tablespoon olive oil
- pinch Salt and pepper to taste
Instructions
- Pre-heat your oven to 400 degrees Fahrenheit.
- Use the olive oil to lightly grease six muffin cases.
- Break the eggs into a bowl and whisk thoroughly.
- Chop two slices of the bacon finely and add to the eggs.
- Remove the stalk and seeds from the red pepper and dice finely, chop and add the onion.
- Add them to the eggs. Stir all the ingredients together
- Line each muffin cup with a slice of bacon and then pour an equal amount of the mixture into each.
- Top with a sprinkling of cheddar cheese and season with salt and pepper.
- Place the muffin tin in the hot oven for 15-20 minutes.
- Eat immediately or allow to cool and save for later.
