Easy Egg Muffin Cups

Easily make a big batch of them at once and they will keep in your fridge for up to a week.

Ingredients

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

Directions

1. Preheat 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.