Ingredients
6 large eggs
1/2 cup cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
2 cups cabbage, finely chopped
4 strips of bacon, cooked and crumbled
1/4 cup red bell pepper, finely diced
1/4 cup onion, finely diced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/2 tsp garlic powder (optional)
Olive oil or cooking spray (for greasing muffin tin)
Instructions
Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or cooking spray.
Cook Cabbage: In a skillet, sauté the chopped cabbage over medium heat with a drizzle of olive oil until it becomes soft, about 5-7 minutes. Set aside to cool slightly.
Prepare Bacon: Cook the bacon until crispy, then crumble it into small pieces. Set aside.
Mix Eggs: In a large bowl, whisk the eggs. Add in the cheddar cheese, Parmesan cheese, red bell pepper, onion, parsley, garlic powder (if using), and season with salt and pepper. Stir to combine.
Combine Ingredients: Gently fold the sautéed cabbage and crumbled bacon into the egg mixture.
Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
Cool & Serve: Let the muffins cool slightly before removing them from the tin.
Enjoy.