Breakfast Egg Muffins 3 Ways

Total Time: 35 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 12

Price per serving: $2.16

Author: Karina


Breakfast Egg Muffins 3 Ways


· 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)


Step 1Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.Step 2In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.Step 3Add egg mixture halfway up into each tin of a greased muffin tin.Step 4Divide the three topping combinations into 4 muffin cups each.Step 5Bake for 20 minutes.Step 6Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.Step 7Enjoy!