Breakfast Egg Muffins 3 Ways

Breakfast Egg Muffins 3 Ways

from cafedelites.com
35 min

Ingredients

  • 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

Directions

  1. 1

    Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

  2. 2

    In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

  3. 3

    Add egg mixture halfway up into each tin of a greased muffin tin.

  4. 4

    Divide the three topping combinations into 4 muffin cups each.

  5. 5

    Bake for 15-20 minutes, until set.

  6. 6

    Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

  7. 7

    Enjoy!