Start your day with simple and delicious Breakfast egg muffins! With vegetables, protein and cheese, these egg cups are perfect for busy morning, meal preparation or a snack for gabing-go snack. Freezer -friendly and customizable!
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It is so satisfactory to have a number of breakfast egg muffins ready to go for the week. In our house you are a lifesaver on weekdays, packed protein and easy to take in busy morning.
These simple breakfast egg muffins are super adaptable. We mix everything we have at hand – cheese, spinach, ham or vegetables – and everyone gets their favorite combination. The children love them and I always sneak additional greens if I can.
If you are looking for a simple, make-loader breakfast that is both nutritious and comfortable, this recipe for egg muffin is. You could love them too baked eggs, Breakfast ham and cheese breakfast muffins, Or this freezer friendliness Breakfast burrito.
Why will you love this healthy breakfast egg muffins
- Delicious and satisfactory: This breakfast offers a tasteful combination of ingredients that you keep satisfied all morning.
- Children’s favorites: Children love these sweet and bite -sized muffins for breakfast.
- Perfect for preparing meals: I love that I can whip them in a few minutes and make them a bustle morning.
Breakfast egg muffins ingredients
A complete list of ingredients with measurements can be found in the following recipe card.
- Vegetables: Paprika, broccoli, carrot, onion.
- Whole eggs: Use organically false -like eggs to achieve the best taste of your egg muffins.
- Cheese: I used cheddar cheese, but you can use any cheese you prefer or you can omit the cheese for a milk-free option.
- Spices: A TL salt and a pinch of freshly ground black pepper.
- bacon: It is optional, but it adds a lot of taste.
How to make egg muffins
- Suck in the vegetables. Fry the peppers, crushed carrots and onions in a large pan over medium heat to tender.
- Whisk the eggs. Crack the eggs in a large mixing bowl and lightly beat with a whisk. Season with salt and freshly ground black pepper.
- Mix eggs and vegetables. Add sucker vegetables to the contaminated eggs and stir. If you want, you can also add a crumbled cooked bacon.
- Bake. Fill the muffin form with egg mixture, with cheese and bake in a preheated oven at 375 f for about 20 minutes.
Tips from Neli’s kitchen
Recipe notes and tips
- Make sure you hack the vegetables into small and even large pieces. Otherwise, the muffins could fall apart if they eat them.
- Avoid moisture. Add no vegetables with many water content such as tomatoes or raw spinach. Make sure you sauté every vegetable first to prevent the egg muffins from becoming moist.
- Do not cross The eggs too long if you want light and fluffy egg muffins.
- Fill the muffin cup only 3/4 because you can overflow while baking.
- Let the cooked breakfast egg muffins cool 5 minutes before removing it from the muffin pan and serving.
Fluctuations
The possibilities for adapting your egg muffins are endless! I love to mix and fit by taking out the protein, cheese and vegetables that I have at hand to create a variety of delicious taste combinations.
- protein: You can use ham, ground chicken or turkey, breakfast sausage, chorizo, beef wood meat and even ground veneration.
- Vegetables: Other vegetables that you can use are mushrooms and potatoes (Yukon gold, Russet or sweet potatoes).
- Cheese: You could use crumpled feta, parmesan cheese, pepper socket, gruye or your favorite cheese.
Keep egg muffins and restore
These breakfast egg muffins are best fresh from the oven. So if you can enjoy you immediately, do it! But they are also great for the preparation of meals. Simply let them cool completely and follow these simple memory and warm-up tips:
- Cool: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Place in a container supplied with freezer or wrapped in plastic film and baked into a secure pressure lock bag in a freezer and freeze for up to 3 months.
- Thaw: Tunate frozen egg muffins in the refrigerator overnight.
- Warm up: Put them into the toaster oven for a few minutes to heat them.
Recipe -FaQs
Aqueous ingredients such as tomatoes and raw vegetables such as spinach, kale, etc. can make the egg muffins moist. If you want to use you, fry them first and leave as much fluid as possible.
Easyer breakfast ideas
If you are looking for healthier and simpler breakfast ideas, read these recipes.
If you liked this breakfast recipe or another recipe in my blog, please leave a Star rating And let me know how it was in the Comments below. Thanks for the visit!
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Prevent your screen from becoming dark
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Open the oven on 375 F. Line a muffin form with silicone baker
or Paper liner. -
Fry the peppers, crushed carrots and onions in a pan over medium heat to tender.
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Crack the eggs in a large mixing bowl and lightly beat with a whisk. (Don’t overlook them if you want to have fluffy egg muffins). Season with salt and freshly ground black pepper.
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Add the sautéed vegetables and grated cheese to the contaminated eggs and combine them. If you want, you can also add a crumbled cooked bacon.
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Fill every muffin cup with the vegetable mixture so that it is full at about 3/4. Make sure not to overfill the muffin cups. You can surpass each cup with about 1 tablespoon of crushed cheese.
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Bake in a preheated oven for about 20 minutes or until the muffins are set and cooked. They will bloat in the oven but sink when cooling. Let the egg muffins cool in the pan for about 5 minutes before removing them.
- Make sure you hack the vegetables into small and even large pieces. Otherwise, the muffins could fall apart if they eat them.
- Avoid moisture. Add no vegetables with many water content such as tomatoes or raw spinach. Make sure you sauté every vegetable first to prevent the egg muffins from becoming moist.
- Do not cross The eggs too long if you want light and fluffy egg muffins.
- Fill the muffin cup only 3/4 because you can overflow while baking.
- Let the cooked breakfast egg muffins cool 5 minutes before removing it from the muffin pan and serving.
Portion: 77G | Calories: 104Kcal | Carbohydrates: 3G | Protein: 8G | Fat: 7G | Saturated fat: 3G | Polyunes unsaturated fat: 1G | Monoons unsaturated fat: 2G | Transfett: 0.02G | Cholesterol: 135mg | Sodium: 361mg | Potassium: 140mg | Fiber: 1G | Sugar: 1G | Vitamin A: 1460IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 1mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.