Description
These Healthy Egg Muffins are great for make-ahead breakfasts. There are four variations so you’re getting a good variety of vegetables!
Ingredients
Scale
- 12 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Red Pepper and Goat Cheese
- 1/4 cup diced red peppers
- 1/4 cup crumbled goat cheese
For the Broccoli Cheddar
- 1/4 cup finely chopped broccoli florets
- 1/4 cup shredded cheddar cheese
For the Tomato Cheese
- 1 small tomato, cored, seeded, and finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
For the Spinach Parmesan
- 1/2 cup finely chopped baby spinach
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat your oven to 350 degrees. Line a muffin tin with silicone baking cups or oil the baking pan. Set aside.
- In a medium bowl, whisk together the eggs, salt, and pepper well.
- Divide each set of ingredients evenly into three muffin cups. (peppers + goat cheese, broccoli + cheddar, tomato + cheddar + parmesan, spinach + parmesan)
- Bake in the preheated oven for 20-25 minutes, until the eggs are set. Enjoy!
Notes
*I chop the vegetables finely so it isn’t necessary to precook them. If you prefer, you can steam them lightly before baking.
*The eggs muffins can be stored in the refrigerator in an airtight container for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Serving Size: 1 egg muffin
- Calories: 90
- Sugar: 0.7 grams
- Fat: 5.9 grams
- Carbohydrates: 2.1 grams
- Protein: 7.2 grams