JANUARY EMAIL-ONLY RECIPE: Breakfast Egg Muffins

​ ​ ​ ​ ​ What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Breakfast Egg Muffins recipe with you. This is such an easy yet delicious breakfast recipe perfect for those hectic mornings! Full recipe below, and step-by-step photos below that. Enjoy! ​ Breakfast Egg Muffins Prep time: 15 minutes Cook time: 30 minutes Serves: 12 ​ Ingredients: ​ 4 slices bacon, crumbled – reserve some to sprinkle on top 1 green bell pepper, chopped 1/2 cup mushrooms, chopped ¼ cup green onion, chopped, plus extra for garnish 1/2 cup spinach, chopped 8 large eggs ⅓ cup milk 1/4 tsp garlic powder 1/4 tsp onion powder ¼ tsp salt ¼ tsp black pepper 1/2 cup shredded Cheddar cheese ​ ​ Directions: Preheat the oven to 350° F and grease a muffin tin with nonstick spray. Cook bacon in a skillet until fully cooked and then remove from the heat, reserving the bacon grease. Crumble bacon and set aside. To the same skillet, saute bell pepper, mushrooms, and green onion for 3 minutes, then add the spinach and cook for 1 more minute until the veggies soften. Remove from the heat and set aside. Whisk the eggs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl. Then, add in the bacon, veggies, and cheese and stir to combine. Use a ¼ cup measuring cup to divide batter evenly to each of the 12 muffin cups. Bake in the oven until a toothpick inserted comes out clean, 25-30 minutes. Remove from the oven and let cool for 5 minutes before serving. Egg muffins will keep in the fridge in an airtight container for up to 5 days. Enjoy! ​ ​ ​ I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin ​

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