Breakfast Egg Muffin with Fresh Garden Vegetables


6 eggs
1 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 cup grated cheese (Italian or cheddar/montery blend)
2/3 cup fresh chopped spinach
1/2 cup chopped green pepper
1/2 cup diced grape tomatoes
6 bacon slices cooked and chopped
1/2 cup grated Parmesan cheese (optional)


Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.

In a large bowl, beat eggs until smooth. Add milk, spices, and cheese. Beat until incorporated. Add vegetables and cooked bacon into the egg mixture.

Ladle the egg mixture into greased muffin cups ¾ full. Top each muffin cup with grated Parmesan cheese. Bake for 25 minutes. Remove from the oven. Let the muffins cool for 30 minutes before removing them from the pan. Serve on the go or with your favorite all natural salsa.