EASY BREAKFAST EGG MUFFINS

WHY YOU'LL LOVE THIS RECIPE

Delicious & healthy: Loaded with vitamins and nutrients. Kids favorite: Kids love these cute and bite sized protein rich muffins for breakfast. Perfect for meal prep: Great make ahead breakfast for the busy work week.

KEY INGREDIENTS

red bell peppers, broccoli, carrot yellow onion, large eggs Cheddar cheese, salt & pepper cooked bacon

Preheat oven to 375 F. Line a muffin tin. Saute peppers, shredded carrots and onion in a skillet over medium heat until tender.

 INSTRUCTIONS

In a large mixing bowl beat the eggs with a whisk. Don't overbeat. Add salt and pepper, sauteed vegetables, cheese and crumbled bacon if using. Toss to combine.

Fill each muffin mold about 3/4 full. Add extra cheese on top. Bake for 20 minutes. Allow muffins to cool in a pan on top of a wire rack for about 5 minutes before removing.

These easy breakfast egg muffins will keep one week in the refrigerator. Just reheat them in your mini convection oven or the microwave for 30 seconds.

Ready to make this?

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