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 servings
Ingredients
- 12 large eggs
- 4 tablespoons heavy cream
- ½ cup diced onion
- 1 ¼ teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup sliced mushrooms
- ½ cup diced bell pepper
- ½ cup diced cherry tomatoes
- ½ cup chopped spinach
- ½ cup crumbled feta cheese
- non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together 12 large eggs, 4 tablespoons heavy cream, ½ cup diced onion, 1 ¼ teaspoon salt, and 1 teaspoon ground black pepper.
- Generously spray a 12 hole standard sized muffin tin with non-stick cooking spray.
- Divide ½ cup sliced mushrooms, ½ cup diced bell pepper, ½ cup diced cherry tomatoes, ½ cup chopped spinach, and ½ cup crumbled feta cheese between the muffin cups.
- Pour the egg mixture evenly between the muffin cups over the toppings.
- 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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