Breakfast Egg Muffins With Cheese
These healthy breakfast egg muffins only take 10 minutes of hands-on prep time, and they're perfect for a sit-down brunch or an on-the-go meal.
Servings 8 muffins
Calories 156kcal
Equipment
- muffin pan
Ingredients
Base Recipe
- 8 large eggs
- 1¼ cups cheddar cheese (or 3/4 cup cheddar and 1/2 cup parmesan cheese)
- ¼ tsp sea salt
Flavoring Option 1: Bell pepper, Onion, Jalapeño and Zucchini
- ¼ cup diced red bell pepper
- ¼ cup diced red onion
- ¼ cup shredded zucchini
- 1 tbsp minced jalapeno (optional)
Flavoring Option 2: Baby spinach, Tomato & Mozzarella
- ½ cup loosely packed spinach leaves
- ¼ cup grape tomatoes (cut in half)
- ¼ cup diced onion (red or yellow)
Bacon & Cheese
- ½ cup cooked and crumbled bacon
- ¼ cup diced onion (red or yellow)
Instructions
- Preheat your oven to 400°F.
- Place eight baking cups inside your muffin tin and set aside.
- In a large bowl, beat the eggs.
- Mix in the cheese, salt, and chopped vegetables.
- Divide the egg mixture evenly between the baking cups.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean.
- Serve warm and enjoy!
Notes
Nutrition values are estimated based on bell pepper, onion, jalapeno and zucchini, but you can use any combination of veggies you like.
Although they're best served fresh, leftovers can be stored in an airtight container in the fridge or freezer and then reheated.
Nutrition
Serving: 1breakfast muffin | Calories: 156kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 229mg | Sodium: 263mg | Potassium: 127mg | Fiber: 0g | Sugar: 0g | Vitamin A: 655IU | Vitamin C: 9.2mg | Calcium: 159mg | Iron: 1.1mg