Quick And Easy Breakfast Muffins Recipes Recipe For Chicken

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EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

These Breakfast Egg Muffins are a healthy high-protein breakfast. They can easily be made ahead of time and re-heated later on those extra busy mornings!

Provided by Erica Walker

Categories     Breakfast

Number Of Ingredients 8

8 large eggs
1/4 cup milk
1/2 teaspoon salt ((or to taste))
1/3 cup steamed spinach ((well drained, see notes above))
6 cherry tomatoes (diced)
6 slices bacon (cooked, crumbled)
1/2 cup cheese
1/3 cup green onion (chopped)

Steps:

  • Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
  • Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
  • Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
  • Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
  • Use a knife or thin spatula to remove muffins from cups. Serve hot.

Nutrition Facts : Calories 117 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 136 mg, Sodium 250 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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