Ingredients

• 6 slices low-sodium bacon
• 1/3 cup onion
• 1/3 cup mushrooms
• 1/3 cup bell pepper
• 12 large eggs
• 1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350º F. Line muffin tin with paper muffin wrappers. Dice vegetables.
2. Cook bacon until crisp. Crumble cooked bacon and combine with diced vegetables  in a large bowl.
3. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
4. In another bowl, beat together eggs and black pepper.
5. Pour egg mixture into each muffin cup. Leave 1/4 inch at the top.
6. Bake 25 minutes, or until muffins have risen and are firm.
7. Remove muffins from pan and serve.

Helpful hints

• Freeze egg cups and reheat for a quick breakfast entrée.
• Increase portion to 2 muffins for a higher protein breakfast.
• Do not use foil muffin wrappers for this recipe.