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.
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…
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with butter or trans-fat free spread.
- 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.
- Crack eggs into a large mixing bowl, and whisk together with sea salt, black pepper and milk. Add cheese and stir.
- 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.