Easy Breakfast Egg Muffins

Name: Easy Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings servings
Cuisine: American
Ingredients: 1 red bell peppers, finely diced; 1 cup finely chopped broccoli; 1 medium carrot, peeled and shredded; 1/2 medium yellow onion; 8 large eggs; salt and pepper, to taste; about 3/4 cup shredded cheese (optional – omit for Paleo); 6 strips of cooked bacon, crumbled (optional)

Jennifer

10 months ago

Cuisine: American

Categories: Breakfast & Eggs

Recipe Source: Neli

Easy Breakfast Egg Muffins are a convenient and customizable way to enjoy a protein-packed breakfast on the go. These delightful muffins combine eggs with your favorite vegetables, cheeses, and meats, all baked together in a muffin tin for individual portions. Imagine fluffy eggs studded with colorful vegetables like bell peppers and spinach, savory bacon or sausage, and melted cheese, all in a portable muffin shape. These versatile muffins can be made ahead of time and reheated for a quick and easy breakfast or snack throughout the week. Whether you're meal prepping for busy mornings or looking for a fun and healthy breakfast option, Easy Breakfast Egg Muffins are a delicious and satisfying choice.

muffins

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 12 servings

Ingredients:

1 red bell peppers, finely diced
1 cup finely chopped broccoli
1 medium carrot, peeled and shredded
1/2 medium yellow onion
8 large eggs
salt and pepper, to taste
about 3/4 cup shredded cheese (optional – omit for Paleo)
6 strips of cooked bacon, crumbled (optional)

Directions:

Preheat oven to 375 F. Line a muffin tin with silicon muffin molds.
In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.
In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.
Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.
Top each cup with an about 1 Tbsp shredded cheese each.
Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.
Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.

Directions:

Preheat oven to 375 F. Line a muffin tin with silicon muffin molds.

In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.

Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.

In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.

Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.

Top each cup with an about 1 Tbsp shredded cheese each.

Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.

Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.