Breakfast Egg Muffins 3 Ways

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15 min
20 min
Breakfast Egg Muffins 3 Ways

Real easy and quick fluffy tastes of heaven to get you going in the morning.

Original recipe here



12 large eggs

2 tablespoons finely chopped onion, (red, white or yellow/brown)

Salt and pepper, to taste

Tomato Spinach Mozzarella: 

1/4 cup fresh spinach, roughly chopped

8 grape or cherry tomatoes, halved

1/4 cup shredded mozzarella cheese

Bacon Cheddar:

1/4 cup cooked bacon, chopped

- 1/4 cup shredded cheddar cheese

Garlic Mushroom Pepper:

1/4 cup sliced brown mushrooms

1/4 cup red bell pepper, (capsicum), diced

1 tablespoon fresh chopped parsley

1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic


1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

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

3. Add egg mixture halfway up into each tin of a greased muffin tin.

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

5. Bake for 20 minutes.

6. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

7. Enjoy!


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