Who is down for an easy make-ahead breakfast idea? Mornings are hectic enough as it is so having an easy pre-planned breakfast lets you spend more time on your hair or makeup each morning!
These egg muffins require a little prep (chopping vegetables) and you can make a lot of them in one batch. Plus, they’re customizeable so put whatever fillings you want in them like vegetables, cheese, ham, chicken and bacon.
Veggie Egg Muffins
Yield 8 – 9 muffins. You will need a muffin pan.
-2 diced peppers (red, green)
-1/2 diced onion
-1/4 cup shredded cheddar cheese
-1/2 stalk diced green onion/scallion
Preheat your oven to 350°
Start first by blanching the bell peppers and onion. Bring 2 cups of water to a boil. Once the water starts to boil, pour in your diced peppers and onion. Let the vegetables heat in the boiling water for 2 – 3 minutes. Remove vegetables from water, strain and pour cold water on top for 1 minute.
Next, prep your eggs. Crack 7 eggs into a large bowl with a pour spout. Add in your favorite spices like salt, pepper and garlic or onion powder. Whisk egg mixture until yolks are fully broken and dispersed.
If your muffin pan is not silicone, spray insides of 8 muffins with non-stick spray. Fill 8 muffins with blanched vegetables, scallions and cheese until around 2/3 full. Pour egg mixture over fillings until each muffin is nearly full. Take a fork and gently mix the ingredients.
Bake muffins for 20-25 minutes or until the tops are lightly browned. Let cool, remove from pan and store in an airtight container for up to one week.
Eat cold or reheat for 1-2 minutes in the microwave.
I had two of these today for breakfast. Warmed them up and ate them with a Sriracha/sour cream sauce. They were so good and filling plus have a great amount of protein and carbs from the vegetables.