breakfast muffins 3 ways

By dhoffmanlatter

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

Preparation

Step 1

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!