Breakfast Egg Muffins

If you are like us, sometimes it just needs to be easy in the morning to grab a healthy food to start your day. Enter the Breakfast Egg Muffin! There can be a lot of ways to change this up too. We like to make a large batch and then freeze them (2 per zip lock bag), they will keep for two months. 

Prep Time: 10 min, Cook Time: quick

Base Ingredients

• 12 large eggs

• 2 tablespoons chopped onion

• Salt and Pepper to taste

Tomato Spinach Mozzarella

• ¼ cup fresh spinach, roughly chopped

• 8 grape or cherry tomatoes, halved

• ¼ cup shredded mozzarella cheese

Turkey Bacon, Asparagus, and Cheddar

• ¼ cup cooked turkey bacon

• ¼ cup shredded cheese

• ¼ cup chopped asparagus

Garlic Mushroom Pepper

• ¼ cup sliced brown mushrooms

• ¼ cup red bell pepper (capsicum) diced

• 1 tablespoon fresh parsley chopped

• 1/3 teaspoon minced garlic

Instructions

• Prehead over to 350 F. Lightly spray a 12 cup capacity muffin tin with a nonstick oil spray

• In a large bowl whisk together the eggs and onion. Season with salt and pepper to taste.

• Add egg mixture halfway up into each tin of muffin tin.

• Divide the three topping combinations into 4 muffin cups each.

• Bake for 20 min

• Serve or store in an airtight contain in the refrigerator for 4 days or freezer for 2 months (reheat when ready to serve).