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On The Go Breakfast Egg Muffins

I’ve included three variations below to give you maximum flexibility, and keep your breakfast interesting every day.

INGREDIENTS

Egg Muffin Base
  • 12 whole eggs

  • 1 pinch salt

  • 1 pinch black pepper

  • 1 tbsp chopped chive or parsley Optional

Veggie Loaded Breakfast Egg Muffins

  • 1/2 cup raw broccoli florets

  • 1/2 cup tomato diced

  • 1/4 cup red pepper diced

  • 1/4 cup red onion

Gourmet Ham Breakfast Egg Muffins

  • 2 each button or cremini mushrooms sliced

  • 1 slice Ham diced

  • 2 tbsp goat cheese crumbled

  • 1/2 cup spinach roughly chopped

  • 1 whole vine ripe tomato diced

  • 1/4 each red onion brunoise cut

  • 1/2 cup cheddar cheese shredded

Country Style Breakfast Egg Muffins

  • 4 whole strips bacon fully cooked ahead of time

INSTRUCTIONS

  • Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper and optional herbs.

  • Prepare various filling ingredients as per the flavor recommendations listed.

  • Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.

  • Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about 3/4 full. It's ok if you have leftover filling.

  • Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.

  • Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.

  • Enjoy the breakfast egg muffins while hot, or cool and refrigerate for meal prep!

A Healthy Hot Mess by Jennifer Stawarz

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