On The Go Breakfast Egg Muffins
I’ve included three variations below to give you maximum flexibility, and keep your breakfast interesting every day.
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
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!