Ingredients:

• 1 pkg (375 g) sliced Ontario-raised bacon
• 8 large eggs
• 3 tbsp (45 mL) water or milk
• 1/4 tsp (1 mL) each salt and pepper
• 1/3 cup (75 mL) diced bell peppers (any colour or combination)
• 1 cup (250 mL) shredded cheese (choose your favourite such as cheddar, Monterey Jack, havarti)

Cooking Instructions:

1. Preheat oven to 400ºF (200ºC).
2. Line a baking sheet with foil. Lay bacon slices in single layer onto prepared baking sheet. Bake for about 18 minutes or until crispy. Remove to paper towel lined plate. Reduce oven temperature to 375ºF (190ºC).
3. Meanwhile, in a large bowl, whisk together eggs, water, salt and pepper. Grease 12 muffin cups well with cooking spray or oil.
4. Chop bacon into bite size pieces and stir half into egg mixture along with peppers. Ladle egg mixture into muffin cups. Sprinkle each with cheese and remaining bacon. Bake in oven for about 15 minutes or until golden and puffed on top and knife inserted in centre comes out clean.
5. Let cool slightly before lifting them out to serve.

Storage: Let cool to room temperature and then pack them up in an airtight container. Keep refrigerated for up to 5 days. Alternatively, freeze in airtight container for up to 2 weeks.

Tip: Substitute cooked bacon for a time saver, you will need about 12 slices.