Ingredients

The following ingredients have 12 Servings
  • 12 eggs
  • salt and pepper to taste
  • 6 slices of Butcher Box bacon, cooked and crumbled
  • 1/2 cup onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/3 cup chopped mushrooms (any type you prefer)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese, I used smoked cheddar cheese
  • 1/2 cup fresh spinach, finely chopped

Instruction

  • Preheat oven to 350 degrees.
  • Whisk the eggs in a large bowl with the salt and pepper to taste.
  • Spray a 12 capacity muffin tin with cooking oil. I like to use olive oil.
  • Pour the eggs into each tin, only fill each about halfway.
  • You can toss the bacon, onions, peppers, and mushrooms in a bowl if you like, to mix them up and add them to each of the tins. Or you can just divide each equally into each of the muffin tins. Place the veggies on top of the eggs.
  • Top with the shredded cheese.
  • Bake for 14-16 minutes or until the eggs are set. Mine were ready at 16 minutes. If you like your eggs more firm, give them additional time.
  • Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.