Mini Egg Muffins
Having these muffins on hand for busy mornings is reason to wake up excited for breakfast. They are incredibly versatile, too, so sub your favorite veggie, meat, and cheese combinations. These can also be made in regular-size muffin tins—just increase cook time to 20 minutes.
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Servings: 24 Muffins
Calories: 53kcal
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Ingredients
- Butter or oil, for greasing
- 2 tablespoons extra-virgin olive oil
- 1 bell pepper diced
- ½ onion diced
- 1 cup spinach chopped, fresh
- 10 eggs
- 1 cup cheese shredded
Instructions
- Preheat the oven to 350°F. Lightly grease a mini muffin tin with butter or oil.
- In a skillet over medium heat, heat the olive oil. Add the pepper and onion, and sauté until the onion is translucent. Add the spinach and cook, stirring frequently, for a minute longer.
- Scoop about 1 tablespoon of mixture into each muffin cup.
- In a medium bowl, whisk the eggs, stir in the shredded cheese, and pour the mixture over the vegetable mixture in the muffin tin.
- Bake the muffins for 10 minutes, until set in the center.
- Store muffins in a sealed container in the refrigerator for 2 to 3 days. Freeze in a freezer-safe container for up to 3 months.
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Notes
This recipe lends it self well to variations. Try combos like black bean, Cheddar, and chopped bell pepper; goat cheese, asparagus, and fresh herbs; diced cooked sweet potato with diced fresh broccoli; or shredded mozzarella, diced tomato, and fresh basil.
Struggling to get the perfect consistency? A chef's tip: Ensure your oven is pre-heated to the right temperature for fluffy muffins. Want more chef secrets? Subscribe to my newsletter now!
Nutrition
Serving: 1muffin | Calories: 53kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 57mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.