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Breakfast Egg Muffins 3 Ways

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Source: cafedelites.com


Prep
15 min
Cook
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


Ingredients


Base: 


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


Directions


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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