Egg Bites

Instructions

Chop up the bacon into small pieces and cook them in a large pan on medium-high heat until golden and crispy.

Now add in the chopped green and red bell peppers along with the chopped mushrooms.

Saute until cooked and tender, about 3-5 minutes). Note: if your bacon is fattier, you won't need any oil. If the bacon is leaner, you may need to add a little bit of olive oil to saute the vegetables.

Season with salt and pepper to taste, then set aside for later.

In a mixing bowl. Whisk together the eggs with the heavy cream, salt, and pepper.

Line your muffin tin with silicone muffin liners (this is a must to prevent sticking!!) No need to spray any cooking spray here.

Evenly distribute the bacon and veggie mixture amongst the muffin tin liners (about a heaping Tbsp for each).

Pour the egg mixture into each of the muffin tin pockets.

Then add the shredded cheese on top. Note: I like to use a fork to lightly mix the cheese into the eggs before baking. That way no cheese is overflowing on the sides while baking.

Preheat your oven to 350 degrees Fº and bake the egg bites on the center rack for about 15-20 minutes. Tip: a good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they're done. You don't want overcooked egg bites.

Breakfast