The egg muffin is a very simple recipe that you can make for a quick breakfast meal while you're getting ready.
FEATURES
PREP TIME
10 Mins
READY IN
30 Mins
EXPEDITE
-
SERVINGS
3-4
TYPE
Fat, Protein
INGREDIENTS
- 12 eggs
- 2 tbsp onion, chopped
- salt & pepper to taste
TOPPINGS
- 1/4 cup spinach, chopped
- 8 cherry tomatoes or 1 small tomato, chopped
- 1/4 cup cooked bacon, chopped
- 1/4 cup cheddar cheese, grated
- 1/4 cup sliced mushrooms
- 1/4 cup red bell pepper, diced
- 1 tbsp parsley, chopped
- 1/4 tsp garlic powder/minced garlic
DIRECTIONS
- Pre-heat oven to 350F
- In a bowl, whisk eggs, onion, salt and pepper
- Add this egg mix to a greased muffin baking pan, halfway to the top
- Loosely combine the toppings together and add them on top of the egg mix in the baking pan
- Bake for 20 minutes and serve
TIPS
Store in fridge or airtight container for 3-4 days.
Feel free to add toppings of your choice and use pre-chopped ones to save time
