Perhaps one of the easiest breakfasts ever that both little and not so little ones can enjoy almost on the daily. They are exceptionally nutritious as they contain eggs, cheese and bacon! They are a saver whenever you need some planning in your life and quick breakfasts. Now, there are some that say to make these in advance and have them reheated. I am not a fan of reheated food. I can’t. That’s why I woke up super early today to just makes them. You can of course just make them the evening before serving them, it is OK. Acceptable.
Now onto the recipe…

INGREDIENTS

• 1 green pepper, chopped
• 1 red pepper, chopped
• a bunch of green onions or chives, as you wish
• 8 large eggs
• 100 g bacon, already cooked
• 60 ml milk
• garlic powder
• onion powder
• salt
• ground black pepper
• 100 g Cheddar cheese, shredded

DIRECTIONS

1. Line a 12-muffins tray with muffin paper or spray with avocado oil.
2. Preheat oven at 175°C.
3. Place all the ingredients in a bowl and mix well until everything is combined.
4. Pour the mixture into the muffin tray making sure each muffin has bacon.
5. Bake for about 30 minutes, in the middle rack, or until a toothpick comes clean when inserted in the middle of a muffin. Allow a little more to golden (depending on your oven).
6. Enjoy once they have cooled down a bit.

They also make a great choice for lunch boxes. Let me know how you like them (via Instagram) if you get to try the recipe!

Low carb, high-protein, deliciousness!