We live about 30 minutes away from my daughters’ schools. Fortunately, there is a school bus stop about 15 minutes from our house where they can catch the bus each morning and be dropped off there in the afternoons. I am so thankful we have that service available to us.

The girls wake-up at 6:00 am in the morning. They have approximately 45 minutes to get dressed, do their hair, pack their lunch, pack their backpack, and eat breakfast before we need to be on the road to the bus stop. One daughter usually has enough time to make herself breakfast. The other daughter tends to grab something to eat on the way out of the door. I try to have healthy options for both of them to eat in a hurry. One quick breakfast I make is Bacon, Cheese & Pepper Egg Muffins. They are super easy to make and oh so good!

Ingredients
1 TBS Ghee or Butter
1 Bell Pepper
1 pound Bacon
3/4 cup Cottage Cheese
3/4 cup of Grated Cheddar Cheese
8 Large Eggs
1/8 tsp of each salt and pepper

Directions
Preheat oven to 400°. Line or grease a 12-count muffin pan. I don’t suggest the paper muffin liners. This recipe is to wet for them. They will stick. If you are going to line, use the silicone liners.

Par cook the bacon, cut it into small pieces and divide it among each of the muffin cups. Dice your bell pepper, sautee it with a TBS of ghee or butter until soft and then add it to the muffin cups. In a blender, combine cottage cheese, cheddar cheese, eggs, salt, and pepper. Once that mixture is well combined and smooth, pour it into the muffin cups until they are about 2/3 of the way full. Bake your egg muffins for 15-18 minutes or until golden brown.

When in the oven, your muffins will puff up quite a bit. After you remove them from the oven, they will deflate a bit.

Bacon, Cheese & Pepper Egg Muffins are full of protein and healthy fats. They are so good. They make a great breakfast as we head out the door to the bus stop each morning.

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