Step 1

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

Step 2

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Step 3

Add minced garlic and onion and cook until bacon begins to brown.

Step 4

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Step 5

Remove from heat and let cool.

Step 6

In a medium bowl, whisk together eggs.

Step 7

Add mustard, sea salt, pepper and paprika and whisk to combine.

Step 8

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Step 9

Add cheese. Stir to combine.

Step 10

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Step 11

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Step 12

Cool for 5 minutes and serve warm.