Instructions

1. 1.

   Preheat your oven to 200°C (standard top and bottom heat configuration). Line a 9-cup muffin tin with silicone baking liners or grease it cleanly with a touch of olive oil.

2. 2.

   Finely dice the turkey bacon strips. Heat a non-stick skillet over medium-high heat and crisp the turkey bacon pieces for 3 to 4 minutes until golden. Remove from the heat and set aside.

   125 g Turkey bacon

3. 3.

   Thoroughly rinse the fresh vegetables. Finely dice the red bell pepper and the yellow onion, cut the spring onions into thin rings, and roughly chop the fresh spinach leaves.

   0.5 handful Bell pepper, red, 1 pc Green onion / Scallion, 2 dl Spinach, fresh, 0.5 handful Yellow onion

4. 4.

   Crack the eggs into a large bowl. Pour in the milk, add the salt, and grind in the black pepper. Whisk the mixture vigorously with a fork or hand whisk until completely smooth and lightly aerated.

   10 pc Eggs, 3.3 tbsp Milk 3%, 2.5 ml Salt, 1 ml Black pepper

5. 5.

   Divide the prepared turkey bacon pieces, diced bell peppers, sliced spring onions, and chopped spinach evenly among the bottom of the 9 prepared muffin cups.

6. 6.

   Carefully stream the whisked egg base over the top of the filling ingredients in each cup, filling them roughly three-quarters of the way up to give the muffins space to rise safely.

7. 7.

   Bake in the center of the oven for 15 to 20 minutes. Watch closely until the egg muffins puff up beautifully, the top rims are gently golden, and the centers feel entirely firm to a light touch. Let them rest in the tin for 5 minutes to cool down slightly before lifting out.