Egg Muffins

Yield: 4 muffins

 

Select from below to equal 4 tablespoons cooked vegetables

 

1-2 tablespoons olive or vegetable oil

1/4 onion, chopped

1 garlic clove, minced

3 slices bell pepper, chopped

4 slices of a zucchini, chopped

2 mushrooms, cleaned and chopped

4 cherry tomatoes, halved

1/4 cup fresh spinach leaves

2 eggs

2 tablespoons grated cheese of choice

1/2 teaspoon salt

1/2 teaspoon pepper

Yield 24 muffins:  Making extra and freezing:

 

Select from below to equal 2 1/2 cooked vegetables:

3-4 tablespoons olive or vegetable oil

1 medium onion, chopped

3 garlic cloves, minced

1 bell pepper, chopped

1 zucchini, chopped

6-8 mushrooms, cleaned and chopped

12 cherry tomatoes, halved

1 cup fresh spinach leaves

12 eggs

3/4 cup grated cheese of choice

1 teaspoon salt

1 teaspoon pepper

1. Warm olive oil in frying pan. Sauté onions for 3-4 minutes until soft. Add other vegetables of choice and sauté until soft.

2. Preheat oven to 375 F.  Spray a muffin tin with an oil spray.  Place 1 heaping tablespoon into each muffin tin. Beat the eggs, add salt and pepper and pour equally over into the 4 tins.  Sprinkle the cheese over the eggs. Sprinkle with basil or thyme or your favorite herbs. Fill about 3/4 of the muffin tin.

3. Bake in oven until the eggs are set, about 15-20 minutes. Remove. Cool for 10 minutes and remove from muffin tin. Eat immediately or pack for an on the go breakfast or snack.

To freeze:

Cool muffins to room temperature. Remove from tins and place on parchment lined baking sheet.  Freeze for about 1 hour.  Remove from freezer and place in a container with a tightly fitting lid or a zip lock bag, placing parchment paper between layers. Lasts up to 3 months in freezer.

suggestions

  1. Add meat: 1 cup bacon or beef fry, cooked and diced; 1 cup chopped cooked meat of choice

  2. Add 1/2 cup milk of choice when beating the eggs

  3. Dairy free: Use dairy free cheese or omit

Tip:

Vegetable should be small diced to fit easily into the muffin tins.

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