About the Recipe
We like this for our restricted diets. They're low in carbohydrates, and (if the cheese is omitted or vegan cheese is used) good for our son's milk allergy.
5 slices bacon, cooked and crumbled
12 large eggs
1 cup cherry tomatoes, quartered
½ cup fresh baby arugula or romain leaves, chopped
½ cup shredded cheddar or vegan cheddar (optional)
½ cup green onions, sliced thin
½ tsp salt
pinch of black pepper
Preheat oven to 350° F (175° C). Grease a 12-cup muffin tin lightly (or use a spritz of cooking spray).
Place eggs into a large mixing bowl. Whisk until combined. Add remaining ingredients (except cheese, if used) and whisk gently until combined.
Pour an even amount of mixture into each muffin tin cup, about ⅓ cup each. Sprinkle shredded cheese over top, if wanted. Bake for 20 to 25 minutes, or until eggs are set. Remove and let sit for 3 to 5 minutes, then transfer to serving plates and serve warm (or just pick them up and eat).