Egg Muffins – 3 Options
Looking for a fast, satisfying way for you and your family to start your day? We’ve got you. Bonus! They’re freezable making them the perfect make-ahead breakfast. Bonus! They’re freezable making them the perfect make-ahead breakfast.
Ingredients
Base
- 12 large eggs
- 2 tbsp finely chopped onion, (red, white or yellow/brown)
- salt and pepper to taste
MUSHROOM SPINACH SWISS:
- 1/4 cup fresh spinach chopped
- 1/4 cup mushrooms sliced
- 1/4 cup shredded Swiss cheese can omit for dairy free option
- 1/4 tsp teaspoon garlic powder or 1/3 teaspoon minced garlic, optional
BACON CHEDDAR or BACON PEPPER JACK:
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar or pepper jack cheese
- 1/4 tsp garlic powder or1/3 teaspoon minced garlic, optional
SAUSAGE PEPPER:
- 1/4 cup cooked and crumbled sausage
- 1/4 cup diced red bell pepper
- 1 tbsp fresh chopped herbs of your choice
- 1/4 tsp garlic powder or1/3 teaspoon minced garlic, optional
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 12-cup muffin tin with nonstick oil spray or use parchment muffin liners.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up each greased muffin tin or liner.
- Add the toppings of your choice into each muffin tin or liner.
- Bake for approximately 15- 20 mins, until set.
- Serve warm or cool and store in an airtight container in the refrigerator for up to 4 days. Can also be frozen. Reheat when ready to serve.