Scrambled Egg Breakfast Muffins

• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 6 slices bacon, cooked & chopped
• 1/2 cup Mexican blend shredded cheese
• 12 eggs, whisked
• 1/2 tsp. salt
• 1/2 tsp. garlic powder 
• Freshly ground black pepper

Spray a 12 muffin tin with cooking spray.  Preheat oven to 350F.

Fill each muffin cup with a small amount of bell pepper, onion, bacon and cheese.  In a large bowl whisk together the eggs, salt, garlic powder and freshly ground black pepper.  Ladle the egg mixture into the muffin cups.

Bake for 20 minutes, until a toothpick comes out clean.  Carefully move to a cooling rack to let cool.

Enjoy with sliced avocado and salsa.  Yum!