Ingredients:

  • 8 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked bacon, crumbled
  • 1 cup fresh baby spinach, finely chopped
  • 1/2 cup red bell pepper, finely diced
  • 2 tbsp chopped scallions

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Generously coat a 12-cup muffin tin with non-stick cooking spray.
  3. In a large bowl, whisk the eggs, milk, salt, and pepper vigorously until the mixture is uniform.
  4. Fold in the chopped spinach, diced bell peppers, and scallions until evenly distributed.
  5. Stir in the crumbled bacon and half of the shredded cheese.
  6. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 of the way to the top.
  7. Sprinkle the remaining cheese evenly across the top of each muffin.
  8. Bake for 20–25 minutes until the centers are set and the edges are golden brown.
  9. Allow muffins to cool in the pan for 5 minutes before lifting them out.