SCRAMBLED EGGS,BACON & PEPPER MUFFINS
6 eggs
⅓ cup milk...
6 teaspoons freshly grated Parmesan cheese
⅓ cup finely diced red pepper
⅓ cup finely diced green pepper
6 slices bacon, diced, fried and drained
6 eggs
⅓ cup milk...
6 teaspoons freshly grated Parmesan cheese
⅓ cup finely diced red pepper
⅓ cup finely diced green pepper
6 slices bacon, diced, fried and drained
Preheat oven to 200. Lightly oil the muffin tin using a paper towel.
Beat the eggs and milk with a hand heater on a high speed until frothy, about 2 minutes.
Season with a pinch of salt and pepper.
Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins, and mix well.
Place a tablespoon of bacon in each muffin tin. Pour in the egg mixture to about ¾ full (the mixture will puff up when it cooks).
Add a teaspoon each of the red and green peppers to each muffin tin.
Top with remaining cheese.
Bake for 12-15 minutes until top is puffy and golden.
Remove from muffin tins and serve immediately.
Beat the eggs and milk with a hand heater on a high speed until frothy, about 2 minutes.
Season with a pinch of salt and pepper.
Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins, and mix well.
Place a tablespoon of bacon in each muffin tin. Pour in the egg mixture to about ¾ full (the mixture will puff up when it cooks).
Add a teaspoon each of the red and green peppers to each muffin tin.
Top with remaining cheese.
Bake for 12-15 minutes until top is puffy and golden.
Remove from muffin tins and serve immediately.
