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6 large eggs

½ cup (118ml) milk ((any type of milk))

1 tablespoon (8g) all-purpose flour

⅛ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground pepper

¼ teaspoon onion powder

¼ teaspoon Italian seasoning

⅛ teaspoon smoked paprika

¼ cup green pepper (diced (about ¼ of a regular sized pepper))

⅓ cup cooked bacon ((diced))

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1. Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.

2. Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.

3. Stir in green pepper and chopped bacon.

4. Pour mixture evenly into muffin pan.

5. Bake for 10-15 minutes, or until eggs are done to your liking.

6. Cool a few minutes before removing from pan.

7. Store in an airtight container for up to 2 days or freeze for up to one month.

OPTIONAL (combination of other recipe)

Consider adding small diced onion, russet potato (peeled), or top with a pinch of shredded cheese.

If so, then add these steps:

Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan. In the same pan, sauté finely chopped onion until softened (2 min).

Meanwhile grate potato on the large holes of a box grater. Use your hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions . Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.