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!