Cooked - Breakfast Egg Muffins 3 Ways

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Breakfast Egg Muffins 3 Ways

12.0

12 eggs (large)

2 tablespoons onion (finely chopped, red, white or yellow/brown)

1 pinch salt (to taste)

1 pinch pepper (to taste)

¼ cup spinach (fresh, roughly chopped)

8 grape tomatoes (or cherry tomatoes, halved)

¼ cup shredded mozzarella cheese

¼ cup cooked bacon (chopped)

¼ cup shredded cheddar cheese

¼ cup brown mushrooms (sliced)

¼ cup red bell pepper (diced)

1 tablespoon parsley (fresh chopped)

¼ teaspoon garlic powder (or ⅓ teaspoon minced garlic)

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 15-20 minutes, until set.
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.

Course🥞Breakfast

Diets🥩Carnivore...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 85 weeks ago

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