By alfat. healthy breakfast easy. Published at Sunday, June 17th, 2018 - 20:29:42 PM.
Happy weekend! I know, I know, it's Friday. But I like to think of every Friday as the weekend eve. And since the weekend is around the corner, today, I am sharing with you something delicious for your weekend breakfast - Easy Breakfast Egg Muffins.
These healthy, portable breakfast egg muffins are the perfect on the go breakfast. I love that I can make a batch of 12 egg muffins for just 30 minutes and I have enough muffins to grab one in the mornings during the week and eat it on the way to work. You can keep them in an airtight container in the fridge for 1 week and then just reheat them.
That's the best kind of breakfast! Or snack. And it's also perfect for school lunches. These breakfast egg muffins are naturally gluten free and Paleo friendly.
They are super easy to make. It took me about 10 minutes to prep and chop the veggies, then I tossed everything and transferred it to the muffin cups, and poured the egg mixture and topped with cheese. I love that this recipe is very customizable and you can use almost any veggies you have in your fridge. You can also add some cooked bacon, ham or leftover chicken. You are only limited by your imagination!
1 red bell peppers, finely diced
1 cup finely chopped broccoli
1 medium carrot, peeled and shredded
1/2 medium yellow onion
8 large eggs
salt and pepper, to taste
about 3/4 cup shredded cheese (optional - omit for Paleo)
6 strips of cooked bacon, crumbled (optional)
Preheat oven to 375 F. Spray a 12 cup regular muffin pan generously with a cooking spray or grease the bottom and the sides with softened butter.
In a large bowl add carrots, peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
Fill each muffin cavity with vegetable mixture so that each is filled to about 3/4 full.
In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.
Pour about 3 tablespoons of egg into each cavity, equally distributing among the cavities. Be careful not to overfill each muffin cavity.
Top each cup with a about 1 Tbsp shredded cheese each.
Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.
You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge.
If you are looking for more healthy breakfast ideas, check these out:
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