Gluten-Free Southwest Egg Muffin Cups

Ingredients

• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced red onion
• 1/4 cup cooked and crumbled bacon or plant-based alternative
• 1/4 cup shredded cheddar cheese or dairy-free alternative
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp olive oil or cooking spray for muffin tin

Instructions

1. 1 Preheat your oven to 375°F (190°C) and generously grease 8 cups of a 12-cup muffin tin with olive oil or cooking spray to prevent sticking. This step ensures your muffin cups will release easily after baking.
2. 2 In a large bowl, whisk together the 6 large eggs and 1/4 cup of milk until well combined and slightly frothy. Season this mixture with 1/2 tsp salt and 1/4 tsp black pepper, ensuring the seasoning is evenly distributed.
3. 3 Gently fold in the diced bell peppers, diced red onion, crumbled bacon (or alternative), shredded cheese, and chopped cilantro into the egg mixture. Stir until all the ingredients are evenly incorporated, creating a colorful and flavorful blend.
4. 4 Evenly divide the egg mixture among the prepared 8 muffin cups, filling each about three-quarters full. This ensures they bake up nicely without overflowing. Bake for approximately 18-20 minutes, or until the centers are set and the edges are lightly golden brown.
5. 5 Once baked, carefully remove the muffin tin from the oven and let the egg cups cool in the tin for about 5 minutes. This allows them to firm up before you gently remove them. Serve warm and enjoy these delightful southwest flavors.

Nutrition (per serving)

Tips & Notes

• Sauté the diced bell peppers and red onion for a few minutes first so they are tender in the egg cups.
• Choose bacon labeled gluten-free, or a plant-based alternative labeled gluten-free.
• Cool the egg muffin cups completely before refrigerating so they don't turn soggy in the container.

Common questions