Breakfast on the Go - Best Ever Egg Muffins

Egg muffins are a healthy and quick grab and go breakfast for busy days. You can make a big batch in advance and keep them in the refrigerator for up to a week. This recipe calls for turkey bacon, onion, peppers and spinach, but you could easily substitute your choice of meat and veggies. They could also be made with all veggies and no meat if you would prefer.

Best Ever Egg Muffins

Cooking spray

3 slices turkey bacon

1 small yellow onion, chopped

1 red bell pepper, chopped

2 cups chopped baby spinach

6 large eggs

3 tablespoons milk

1/4 teaspoon paprika

1/2 teaspoon garlic powder

salt

ground black pepper

1/2 cup shredded mozzarella

1. Preheat oven to 350 degrees F and grease a 12-cup muffin tin with cooking spray. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble.

2. Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more.

3. In a small bowl, whisk eggs, milk, paprika and garlic powder, and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.

4. Bake until cooked through and golden, 30 to 35 minutes.

5. Let cool, then store in refrigerator in an airtight container (up to one week) until ready to eat.