Egg Muffins: 3 Easy Meal Prep Ideas For Breakfast
Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooke...
Foto: Cafe DelitesBahan-bahan
- 12 eggs (large)
- 2 tbsp onion (finely chopped, red, white, or yellow brown)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1/4 cup spinach (fresh, roughly chopped)
- 8 g rape tomatoes (or cherry tomatoes, halved)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked bacon (chopped)
- 1/4 cup shredded cheddar cheese
- 1/4 cup brown mushrooms (sliced)
- 1/4 cup red bell pepper (diced)
- 1 tbsp parsley (freshly chopped)
- 1/4 teaspoon garlic powder (or 1/3 teaspoon of miced garlic)
Langkah-langkah
Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 15-20 minutes, until set.
Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy
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