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Looking for an easy back to school breakfast idea? Egg muffins are a deliciously efficient way to add more protein (and veggies) to your morning meal. Almost any combination of veggies and cheeses will work for these muffins. Looking to keep calories to a minimum? Substitute whole eggs for egg whites only. Egg whites are great for simply getting protein, but if you want the benefits of the vitamins, minerals and omega-3 fatty acids, whole eggs are where it’s at.

Egg Muffins

For this recipe I used some of my favorite veggies: red peppers, spinach, onions and mushrooms. Here are a few other great combos to try:

  • Caramelized red onions and thinly sliced potatoes
  • Feta cheese, broccoli and roasted red peppers
  • Shredded zucchini, turkey sausage and cheddar cheese
  • Diced green bell peppers, onions, diced Canadian bacon and cheese

Still in need of inspiration? Here are a few more recipes to consider…

Egg Muffins

Egg Muffins

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with butter or trans-fat free spread.
  2. In a large saute pan over medium heat, add olive oil and onion. Saute until lightly browned and fragrant. Add mushrooms and bell peppers and cook until tender about 3-5 minutes. Remove from heat and allow to cool slightly.
  3. Crack eggs into a large mixing bowl, and whisk together with sea salt, black pepper and milk. Add cheese and stir.
  4. Scoop vegetable mixture evenly into muffin cups. Add egg mixture evenly to each muffin cup. Muffin cups will be about 3/4 full. Bake for 20 minutes or until centers are firm. Serve warm or store in the refrigerator for 3-4 days.

1 Response

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  1. I love these for a grab-and-go breakfast and have been making them since about 2004! Thanks for the recipe shout-out.

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