Bacon, Cheese & Mushroom Egg Muffins

Its breakfast time! Breakfast muffins with a twist. Years ago, I discovered I’m very sensitive to gluten and wheat products and decided to adjust my eating ways. Breakfast was always a tricky one for me, I wanted something nutritious yet tasty and obviously without gluten or wheat products in it. This egg muffin recipe is so versatile and flavorsome, you can add your favorite vegetable or meat to it or go straight up vegetarian with it. For this recipe I used bacon, cheese, and mushroom to it and it’s delish! This recipe makes 6 egg muffins.

INGREDIENTS

• 5 large eggs
• 1 tbsp milk (lactose free) or water
• 2 or 3 strips of bacon, diced
• ½ medium size onion, diced
• 2 large mushrooms, diced
• ¼ cup cheese (lactose free)
• ½ tsp oregano
• ½ red chili flakes
• pinch of salt and pepper, to taste
• pinch of smoked paprika (optional)
• Cooking spray
• Salt

INSTRUCTIONS

1. Preheat oven for 400° F or 200° C. Lightly spray 6 or 12 cup muffin tin with cooking spray and set aside.
2. In a large skillet or pan, sauté onion and bacon together until light brown and crispy. Then set it aside and let it cool of for 5 to 10 minutes.
3. In a medium bowl, add the eggs, milk, salt, pepper, chili flakes, oregano and smoked paprika. Whisk it altogether, then stir in the cheese and mushrooms.
4. Combine the bacon and onion mix to the egg mixture and stir it altogether.
5. Use an ice cream scoop or even a small measuring cup and divided the mixture evenly among the cups. Fill it slight to the brim of the cups.
6. Bake for 13 to 15 minutes or until lightly brown. Let it cool down and serve or store in an airtight container in the refrigerator for up to 4 to 5 minutes and reheat when you ready to eat.

Enjoy!