Easy Egg Muffins
Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!
Servings: 6 people
Ingredients
- 12 Eggs
- 4 tablespoons Cream
- 1 Onion finely chopped
- 1 1/4 teaspoon Salt
- 1 teaspoon ground Black Pepper
- 1/2 cup sliced Mushrooms
- 1/2 cup Bell Pepper diced
- 1/2 cup Cherry Tomatoes
- 1/2 cup Spinach chopped
- 1/2 cup crumbled Feta
- 2 tablespoons Oil for brushing or spraying
Instructions
- Preheat oven to 350 degrees
- Whisk together eggs, cream, onions, salt and pepper in a pourable jar
- Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
- Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
- Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!
Notes
- Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
- Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through
Nutrition
Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg
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