Breakfast Egg Muffins
Start your day with easy and delicious breakfast egg muffins! Packed with veggies, protein, and cheese, these make-ahead egg cups are perfect for busy mornings, meal prep, or a grab-and-go snack. Freezer-friendly and customizable!
Servings: 12
Ingredients
- 1 red bell peppers finely diced
- 1 cup finely chopped broccoli
- 1 medium carrot peeled and shredded
- ½ medium yellow onion
- 8 large eggs
- ¾ cup shredded Cheddar cheese optional - omit for Paleo
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 strips of cooked bacon crumbled (optional)
Instructions
- Preheat oven to 375 F. Line a muffin tin with silicone baking cups
or paper liners. - Saute peppers, shredded carrots, and onion in a skillet over medium heat until tender.
- In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Season with salt and freshly ground black pepper.
- Add the sauteed vegetables and grated cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled cooked bacon.
- Fill each muffin cup with the vegetable egg mixture so that it is filled to about 3/4 full. Be careful not to overfill the muffin cups. You can top each cup with about 1 Tbsp shredded cheese.
- Bake in a preheated oven for about 20 minutes, or until the muffins are set and cooked through. They will puff in the oven but sink upon cooling. Allow the egg muffins to cool in the pan for about 5 minutes before removing.
Video
Notes
- Make sure you chop the vegetables into small and evenly sized pieces. Otherwise, the muffins might fall apart when you eat them.
- Avoid moisture. Don't add vegetables with a lot of water content like tomatoes or raw spinach. Make sure you first sautee any vegetables to prevent the egg muffins from becoming soggy.
- Don't over whisk the eggs for too long if you want light and fluffy egg muffins.
- Fill the muffin cups only 3/4 otherwise, they can overflow while baking.
- Let the cooked breakfast egg muffins cool for 5 minutes before you remove them from the muffin pan and serve them.
Nutrition
Serving: 77g | Calories: 104kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 361mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1460IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 1mg
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