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.
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
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.