Submitted by: Melissa Pruitt
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 4
Breakfast, brunch, or dinner! We ate this for dinner tonight and as the kids said "mmmm mmmmm mmmmmm!"
1 tbsp. coconut oil
3 tbsp. white onion
3 tbsp. white mushrooms
3 tbsp. green bell pepper
6 turkey bacon
4 egg
1 tbsp. milk, raw or organic
garlic powder to taste
sea salt & black pepper to taste
1 tbsp. diced tomatoes, fresh
1/2 c. sharp cheddar cheese
1 bch. fresh parsley
Preheat oven to 375˚F. Grease 4 cups of muffin tin with coconut oil.
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Saute onions, mushrooms, and bell pepper until water from mushrooms has evaporated but the vegetables are still semi crisp. Remove from heat.
Place 1/2 slice of turkey bacon at the bottom of each muffin cup. Wrap muffin cups with one whole piece of turkey bacon until the sides are covered (it's OK if they aren't flush with the pan... just make a circle with the turkey bacon).
Beat 4 eggs with milk, garlic powder, salt, and pepper. Gently fold in vegetable mixture, diced tomatoes, and cheese. Pour egg mixture into muffin cups (it's OK if it goes on the outside of the turkey bacon).
Cook for about 20-25 minutes, until eggs are set. Sprinkle with parsley. Serve warm.
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