Egg Muffins - A quick, easy, and healthy breakfast
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs, muffins
Servings: 6
Author: Christina Carlyle
Ingredients
12eggs, you'll need approx. 1 egg per 12-cavity muffin tin
salt and pepper, to taste
1/2-1cupyour favorite omelet vegetables, diced
green onion, garlic, and/or basil, optional
2 tspolive oil, to grease the muffin tins
salt and pepper, to taste
garlic, basil, hot sauce, or any other seasoning, to taste, optional
Instructions
Preheat your oven to 350.
Grease (or add non-toxic muffin cups) your muffin tin. Small or large cavity tins will work. Keep in mind larger tins will take longer to cook.
Clean and prepare your veggies. Ideally, your veggie to egg ratio will be 50/50. But if you use a bit less veggies that's ok , too.
In a bowl, add the eggs and vegetables and mix well. I used a Pyrex measuring cup – with a spout – as my mixing bowl to make pouring the eggs into the tin, easy.
Pour the egg mixture into a greased muffin tin, filling each cup about 3/4 way full. Sometimes chunky, leafy veggies can be hard to pour so you can also pour the egg mixture into the tins and then add a few spoonfuls of veggies. Then stir each cavity so the veggies are covered in the egg mixture. Thi prevents veggies from browning & burning.
Place the muffin tin in the oven and bake for 20-25 minutes until the egg is cooked through and passes a toothpick test. Larger cavity muffin tins may take 30-35 minutes, depending on your oven.
NOTES
Organic ingredients are recommended.The best vegetables for egg muffins are mushrooms, onions, peppers, broccoli, spinach, tomatoes, asparagus, olives, banana peppers, etc.