Ingredients:
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked bacon, diced (or sausage, optional)
- 1/4 cup chopped spinach (or any leafy green)
- 1/4 cup chopped bell peppers (optional)
- Salt and pepper to taste
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with silicone muffin cups.
- Whisk the eggs and heavy cream together in a large bowl. Season with salt, pepper, garlic powder, and onion powder.
- Stir in the shredded cheese, cooked bacon, spinach, and any additional vegetables you’re using.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool for a few minutes before serving. Enjoy warm or refrigerate for a grab-and-go snack throughout the week!
