Breakfast Egg Muffins

Written on January 30, 2020. Posted in Fresh Recipes.

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Breakfast Egg Muffins

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Course

Breakfast, Lunch, Snack, Weekday meals

Cuisine

American, Fast and Fresh, Low Carb

Keyword

Breakfast Egg Muffins

Servings

MetricUS Imperial

Ingredients

• 12 large egg

Mix-ins of choice:

• Veggies like spinach, mushrooms, onions, and tomatoes
• cheese strong like extra sharp cheddar or parmesan
• Meat like turkey sausage, turkey bacon (for the carnivores)
• Herbs like chives, parsley, basil, etc.
• hot sauce to taste
• Salt and Pepper to taste

Course Breakfast, Lunch, Snack, Weekday meals Cuisine American, Fast and Fresh, Low Carb Keyword Breakfast Egg Muffins Servings MetricUS Imperial Ingredients 12 large egg Mix-ins of choice: Veggies like spinach, mushrooms, onions, and tomatoes cheese strong like extra sharp cheddar or parmesan Meat like turkey sausage, turkey bacon (for the carnivores) Herbs like chives, parsley, basil, etc. hot sauce to taste Salt and Pepper to taste

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Instructions

Prep

1. Preheat oven to 350 degrees. Grease a regular size muffin tin with a nonstick spray or olive oil. Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task, and a little of the cheese will go a long way).

Mix

1. Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate. Pour into muffin tin, filling each of the cups approximately half way.

Bake

1. Bake for 20 to 25 minutes until eggs are set in the middle.

Cool

1. Remove from oven and use a spoon to gently dislodge muffins from the tin.
2. Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!

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