Easy Breakfast Egg Muffins

Preheat your oven to 350°F (175°C). If you’re using a Weber grill while camping, set it up for indirect heat and preheat to around 350°F (175°C).

Prepare the Egg Mixture:

In a bowl, whisk together the 6 eggs and 1/4 cup of milk until smooth and well combined.

Season the mixture with salt and pepper to taste.

Prepare the Veggies and Meat:

Dice the onion, green bell pepper, and cooked bacon or ham (if using).

If you’re using a grill, you can sauté the veggies in a small pan on the grill to soften them before adding them to the egg mixture.

Fill Muffin Tin:

Lightly grease a muffin tin or line it with muffin liners.

Distribute the diced onion, bell pepper, and optional bacon or ham evenly among the muffin cups.

Pour the egg mixture over the veggies and meat in each muffin cup, filling each about 3/4 full.

Bake the Muffins:

Place the muffin tin in the oven or on the grill. Bake for about 18-20 minutes, or until the eggs are fully set and slightly golden on top. You can check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready!

Cool and Serve:

Allow the egg muffins to cool for a couple of minutes before removing them from the muffin tin. Serve immediately, or let them cool completely and store in an airtight container for later.

Serving and Storage Tips:

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