Breakfast Egg Muffins Recipe
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone!
Breakfast egg muffins 3 ways are low carb, filling and perfect for meal prep! spinach tomato & mozzarella, bacon & cheddar and garlic mushroom & peppers!
That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!
THE RECIPE
- 12 large eggs
- 2 tablespoons finely chopped onion, (red, white or yellow/brown)
- Salt and pepper, to taste
- 1/4 cup fresh spinach, roughly chopped
- 8 grape or cherry tomatoes, halved
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked bacon, chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup sliced brown mushrooms
- 1/4 cup red bell pepper, (capsicum), diced
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Instructions:
- Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
- In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
- Add egg mixture halfway up into each tin of a greased muffin tin.
- Divide the three topping combinations into 4 muffin cups each.
- Bake for 20 minutes.
- Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
- Enjoy!