Southwestern Egg Muffins with Bacon
Southwestern Egg Muffins with Bacon
Ingredients
For the Egg Muffins
- 8 large eggs
- 1/4 cup milk
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup canned diced green chiles, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- butter, as needed for greasing muffin tin
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 avocado, sliced or diced, for garnish
- salsa, as needed, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with butter or non-stick cooking spray, ensuring all cups are well-coated to prevent sticking.
⏱️ 2 min•🌡️ 375
- 2
In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess grease, and crumble it once cooled. Discard the bacon grease or reserve for other use.
⏱️ 8 min
- 3
In a large mixing bowl, whisk together the large eggs, milk, salt, and black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min
- 4
Gently fold the crumbled bacon, drained diced green chiles, shredded Monterey Jack cheese, finely diced red bell pepper, and finely diced red onion into the egg mixture. Stir until all ingredients are evenly distributed.
⏱️ 3 min
- 5
Evenly divide the egg mixture among the 12 prepared muffin cups. Fill each cup approximately two-thirds full.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the egg muffins are set, lightly golden brown around the edges, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 7
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them. This helps them firm up and prevents them from breaking.
⏱️ 5 min
- 8
Garnish with chopped fresh cilantro and sliced or diced avocado, if desired. Serve warm with salsa on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Southwestern Egg Muffins with Bacon
Ingredients
For the Egg Muffins
- 8 large eggs
- 1/4 cup milk
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup canned diced green chiles, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- butter, as needed for greasing muffin tin
For Serving (Optional)
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 avocado, sliced or diced, for garnish
- salsa, as needed, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin with butter or non-stick cooking spray, ensuring all cups are well-coated to prevent sticking.
⏱️ 2 min•🌡️ 375 - 2
In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain excess grease, and crumble it once cooled. Discard the bacon grease or reserve for other use.
⏱️ 8 min - 3
In a large mixing bowl, whisk together the large eggs, milk, salt, and black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min - 4
Gently fold the crumbled bacon, drained diced green chiles, shredded Monterey Jack cheese, finely diced red bell pepper, and finely diced red onion into the egg mixture. Stir until all ingredients are evenly distributed.
⏱️ 3 min - 5
Evenly divide the egg mixture among the 12 prepared muffin cups. Fill each cup approximately two-thirds full.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the egg muffins are set, lightly golden brown around the edges, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 7
Remove the muffin tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them. This helps them firm up and prevents them from breaking.
⏱️ 5 min - 8
Garnish with chopped fresh cilantro and sliced or diced avocado, if desired. Serve warm with salsa on the side.
⏱️ 2 min