With the start of a new semester, it's important to find healthy ways to fuel your body. It can be difficult to find time to cook for busy college students, which is why many resort to preparing easy meals at the beginning of the week — meal prepping.
This egg muffin recipe is the perfect, quick recipe to add to your weekly rotation. After making a dozen, you have an filling breakfast or lunch option for when you're running late to class. Another great thing about this recipe is that it is highly customizable. For example, you can substitute the milk for cottage cheese if you're looking for extra protein, swap bacon out for ham, sausage or ground beef and add a variety of other vegetables including yellow onion, spinach and banana peppers.
This recipe makes 12 egg muffins, so you have breakfast for every day of the week or can share with friends and roommates.
Ingredients
1 green bell pepper
1 red bell pepper
1 bunch of green onions
8 large eggs
2 3/4 ounces of cooked bacon
1/4 cup of whole milk
8 ounces of shredded mild cheddar cheese
1 pinch of garlic powder
1 pinch of onion powder
Salt and pepper to taste
Step 1
Gather and prepare ingredients if necessary. Chop up peppers and onions and cook bacon before beginning.
Step 2
Preheat oven the to 350 degrees Fahrenheit and use cooking spray to grease a 12-cup muffin tin.
Step 3
Add all ingredients to a large mixing bowl, starting with the vegetables. Mix well.
Step 4
Pour mixture equally into the muffin tin and bake for 30 minutes.
Step 5
Allow muffins to cool slightly. Serve and enjoy or package for meal prep!