breakfast muffins 3 ways

breakfast muffins 3 ways
breakfast muffins 3 ways

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

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