Quick Breakfast Egg Muffins
Egg muffins are quick and easy to make, and you can customize them with your favorite toppings!
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Servings: 12 MUFFINS
Calories: 323kcal
Equipment
- Mixing bowl
- Whisk
- 12 muffin baking pan
- Knife and cutting board
Ingredients
Egg base:
- 12 large eggs
- ¼ cup chopped onion
- ¼ cup heavy cream
- 2 tsp dried parsley
- ½ tsp salt
- Ground black pepper to taste
Italian:
- ¼ cup chopped spinach, chopped
- 8 grape tomatoes, halved
- 1 tsp Italian seasoning
- 4 tbsp shredded mozzarella
Bacon and Cheddar:
- 4 tbsp real bacon bits or chopped cooked bacon
- 4 tbsp shredded cheddar cheese
- 4 tsp chopped green onions
Garden Veggies:
- 2 mushrooms, chopped
- 4 tbsp chopped red bell pepper
- 4 tsp fresh chopped parsley
- 1 minced garlic
Instructions
- Lightly spray a 12-muffin baking tin with cooking spray and preheat the oven to 350 F.
- Prepare the base: beat the eggs with the chopped onion, dried parsley, salt, pepper, and heavy cream.
- Add the filling:- Italian: divide the grape tomatoes, spinach, shredded mozzarella, and Italian seasoning between 4 muffin tins.- Cheddar and bacon: divide the real bacon bits and shredded cheddar between 4 muffin tins.- Garden vegetables: divide the chopped mushrooms, bell pepper, minced garlic, and dried parsley between 4 muffin tins.
- Divide the egg mixture evenly between the 12 muffin tins pouring it directly over the fillings.
- Bake for 15-20 minutes until set and cooked through. Serve hot.
Nutrition
Calories: 323kcal | Carbohydrates: 3g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 593mg | Sodium: 764mg | Potassium: 227mg | Fiber: 0.2g | Sugar: 1.5g | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 15mg