Superior. Distinct. Special.

Veggie and Bacon Breakfast Muffins


  • 6 Large Eggs
  • 1/3 Cup Milk
  • ½ Cup Diced Green Pepper
  • ½ Cup Quartered Baby Heirloom Tomatoes
  • 1/2 Cup Chopped, Cooked Asparagus
  • 1/3 Cup Crumbled, Cooked Bacon
  • 1 Cup Shredded Cheddar Cheese (You Can Also use Crumbled Feta)
  • 1 Tbsp. Fresh Minced Chives
  • Salt and Pepper


  1. Preheat the oven to 375°F.
  2. Coat cups of a muffin tin with cooking spray or line with paper muffin cups.
  3. In a large bowl, whisk together eggs and milk. Stir in ¾ cup cheese, bacon, salt, pepper, and chives.
  4. Divide the tomatoes, asparagus, and peppers among the cups. You can have some with just one veggie or you can mix and match.
  5. Stir the egg mixture again to make sure the cheese isn’t settled at the bottom and fill each muffin cup 3/4 of the way to the top with the egg mixture.
  6. Sprinkle the rest of the cheddar cheese over the tops of the cups.
  7. Bake for 15-20 minutes or until eggs are set and muffins are beginning to brown.
  8. Serve immediately or store in the refrigerator until ready to eat.
    *These muffins will last up to 3 days when refrigerated. You can also individually wrap and store in the freezer for 3 months. You can reheat for less than 60 seconds in the microwave (from frozen).*