Breakfast Egg Muffins

Breakfast Egg Muffins 3 Ways Prep Time 15 mins Cook Time 20 mins Total Time 35 mins  

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! Course: Breakfast Cuisine: American Servings: 12 muffins (cups) Calories: 82 kcal Author: Karina

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

Instructions

1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
3. Add egg mixture halfway up into each tin of a greased muffin tin.
4. Divide the three topping combinations into 4 muffin cups each.
5. Bake for 20 minutes.
6. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
7. Enjoy!

Nutrition Facts Breakfast Egg Muffins 3 Ways Amount Per Serving Calories 82 Calories from Fat 45 % Daily Value*Total Fat 5g 8% Saturated Fat 2g 10%Cholesterol 168mg 56%Sodium 97mg 4%Potassium 103mg 3%Total Carbohydrates 1g 0%Protein 6g 12% Vitamin A 11.1% Vitamin C 7.6% Calcium 5.5% Iron 4.7% * Percent Daily Values are based on a 2000 calorie diet.