Breakfast Egg Muffins

Breakfast Egg Muffins

3 in 1 recipe: 3 types of Breakfast Egg Muffins

Spinach Tomato & Mozzarella
Bacon & Cheddar
Garlic Mushroom & Peppers

iNGREDIENTS

BASE:

• 12 large eggs

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

• Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

• 1/4 cup fresh spinach, roughly chopped

• 8 grape or cherry tomatoes, halved

• 1/4 cup shredded mozzarella cheese

BACON CHEDDAR:

• 1/4 cup cooked bacon, chopped

• 1/4 cup shredded cheddar cheese

GARLIC MUSHROOM PEPPER:

• 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

INSTRUCTIONSPreheat 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 20 minutes.Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.Enjoy!

how to freeze breakfast egg muffins

Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.

To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.

NUTRITION

Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g