Breakfast Egg Muffins
Start the day right with this recipe for 3 heartwarming breakfast egg muffins: spinach and goat cheese; broccoli, bacon and cheddar; and ham and cheese.
Ingredients
EGG BASE
- 12 large eggs
- salt + pepper
SPINACH, TOMATO & GOAT CHEESE (based on on 12 muffin pan)
- 24 grape tomatoes, halved
- 1 cup packed baby spinach, chopped
- 3/4 cup goat cheese, crumbled
BROCCOLI, BACON & CHEDDAR (based on on 12 muffin pan)
- 1 cup broccoli, steamed and finely chopped
- 3/4 cup cooked bacon, chopped
- 3/4 cup cheddar cheese, shredded
HAM & CHEESE (based on on 12 muffin pan)
- 3/4 cup deli ham or pre cooked ham, chopped
- 3/4 cup cheddar cheese, shredded
Instructions
EGG BASE - SAME FOR ALL FLAVORS
- Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
- Coat a 12 count muffin pan with non-stick cooking spray. Set aside.
SPINACH, TOMATO & GOAT CHEESE
- Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.
- Add 4 grape tomato halves and goat cheese. Then fill with egg mixture about ⅔ full top with a little extra goat cheese and bake at 350 F for 20-25 minutes, or until set.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
BROCCOLI, BACON & CHEDDAR
- Slice the cooked bacon into 1/2-inch thick pieces.
- Dice the steamed broccoli into small pieces.
- Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Then fill with egg mixture about 2/3 full and bake at 350 F for 20-25 minutes, or until set.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
HAM & CHEESE
- Chop deli ham into small pieces.
- Fill the muffin tray about ½ full with pieces of ham and cheddar cheese. Then fill with egg mixture about 2/3 full and bake at 350 F for 20-25 minutes, or until set.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.