If you are like us, sometimes it just needs to be easy in the morning to grab a healthy food to start your day. Enter the Breakfast Egg Muffin! There can be a lot of ways to change this up too. We like to make a large batch and then freeze them (2 per zip lock bag), they will keep for two months.
Prep Time: 10 min, Cook Time: quick
Base Ingredients
- 12 large eggs
- 2 tablespoons chopped onion
- Salt and Pepper to taste
Tomato Spinach Mozzarella
- ¼ cup fresh spinach, roughly chopped
- 8 grape or cherry tomatoes, halved
- ¼ cup shredded mozzarella cheese
Turkey Bacon, Asparagus, and Cheddar
- ¼ cup cooked turkey bacon
- ¼ cup shredded cheese
- ¼ cup chopped asparagus
Garlic Mushroom Pepper
- ¼ cup sliced brown mushrooms
- ¼ cup red bell pepper (capsicum) diced
- 1 tablespoon fresh parsley chopped
- 1/3 teaspoon minced garlic
Instructions
- Prehead over to 350 F. Lightly spray a 12 cup capacity muffin tin with a nonstick oil spray
- In a large bowl whisk together the eggs and onion. Season with salt and pepper to taste.
- Add egg mixture halfway up into each tin of muffin tin.
- Divide the three topping combinations into 4 muffin cups each.
- Bake for 20 min
- Serve or store in an airtight contain in the refrigerator for 4 days or freezer for 2 months (reheat when ready to serve).
Recipe Credit: CafeDelites
