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How to prepare egg muffins at home
Egg muffins are one of the best healthy breakfasts tempting on a brunch platter for meal prepping because you easily make a big batch of them at once and they will keep in your fridge for up to a week.
INGREDIENTS
1. Cooking spray
2. 3 slices turkey bacon
3. 1 small yellow onion, chopped
4. 1 red bell pepper, chopped
5. 2 c. chopped baby spinach
6. 6 large eggs
7. 3 tbsp. milk
8. 1/4 tsp. paprika
9. 1/2 tsp. garlic powder
10. Kosher salt
11. Freshly ground black pepper
12. 1/2 c. shredded mozzarella
DIRECTIONS
1. Preheat the oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. 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.
2. Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.
3. 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.
4. Bake until cooked through and golden, 30 to 35 minutes.
5. Let cool, then store in the fridge in an airtight container until ready to eat.
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