It’s no secret that I’m a huge fan of breakfast meal prepping. It just saves soooo much time, and tbh, who likes to actually get out of bed early on weekday mornings?

I’ve shared with you Egg Muffin Omelets once before (back when I called them “cupcake omelets”) but these are packed with completely *new* ingredients [and who doesn’t love different variations of recipes? 😉 ]

All you’ll need: [to make 12]

• 8 large eggs
• 1/4 cup unsweetened cashew milk (any type of milk will do)
• 5 slices of cooked turkey bacon
• 1 cup steamed broccoli
• 3 mini red bell peppers
• 3 mini orange bell peppers
• 1/4 cup white onion
• Parmesan cheese

*You’re also going to need a muffin pan and sprayable olive oil

Steps:

1. Preheat your oven to 350 degrees
2. Heavily spray down your muffin pan with olive oil
3. Steam your broccoli & cook your turkey bacon
4. In a large bowl, mix your eggs & milk
5. Slice up the remaining ingredients (minus the cheese) and fold together
6. Pour equal amounts of egg mixture into your muffin tins [it works best to use a 1/3 measuring cup]
7. Sprinkle Parmesan cheese on top
8. Bake for 20-30 minutes [just depending on your oven- the egg will become brown on top & separate from the pan edges]

Pop into containers & keep in the fridge! These muffins will be good for 1 week.

If you liked this simple breakfast meal prep, you may also enjoy…

Spaghetti Squash Breakfast Quiche

Banana Oatmeal Muffins

Turkey Bacon & Veggie Frittata