In a medium sized skillet, cook the bacon over medium high heat for about 5 minutes. Add the zucchini, red pepper, and a healthy pinch of black pepper and continue cooking until bacon is cooked all the way through and begins to get crispy.
Spoon 1/12 of the bacon veggie mixture into the bottom of each muffin tin (about 2 tbsp.) and set aside to cool.
In a 2 cup liquid measuring cup, whisk the egg and milk together. Fill each muffin almost to the top with the egg mixture and sprinkle with a little cheese.
Bake for 18-20 minutes.
I recently started making these to go with my smoothies in the morning because I felt I needed a little more protein to kickstart my day. I'll make a batch over the weekend, and then individually wrap each one in plastic wrap and store in the fridge. When it comes morning, I'll unwrap it and pop it in the microwave for 45 seconds and its perfect! They last through the whole week with no issues.