Breakfast Egg Muffins - 3 Ways

By McLean

Ingredients

• Base:
• 12 large eggs
• 2 tablespoons finely chopped onion
• 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, diced
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic

Preparation

Step 1

1. Preheat oven to 350 degrees. Lightly spray 12 cup muffin tin with Pam.
2. In large bowl, whisk together eggs and onion. Season with salt and pepper to taste.
3. Add egg mixture halfway up into each tin of the greased muffin tin.
4. Divide the three toping combinations into 4 muffin cups each.
5. Bake for 25 minutes.
6. Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.