Breakfast Egg Muffins
User Reviews
5
Breakfast Egg Muffins
Description
These muffins combine finely diced, lightly sautéed vegetables such as bell peppers, broccoli, shredded carrots, and onions with beaten eggs seasoned with salt and freshly ground pepper. Cheese and cooked bacon can be included for added flavor and moisture. The mixture is distributed into muffin cups filled about three-quarters full to avoid overflow during baking. Baking at 375°F until set results in puffed muffins that slightly deflate upon cooling.
The sautéing step softens the vegetables and reduces excess moisture, preventing sogginess and helping the muffins hold shape. The result is a blend of tender vegetables and eggs with melted cheese where used, offering a balanced texture. These muffins easily serve as a grab-and-go breakfast or snack high in protein and vegetables.
Letting the muffins cool for about 5 minutes before unmolding improves their structural integrity and makes handling easier. Avoiding over-beating the eggs maintains a lighter texture. Not including watery vegetables ensures the muffins do not become too moist or fall apart.
Ingredients
- 1 bell pepper finely diced, red
- 1 cup broccoli finely chopped
- 1 carrot peeled and shredded, medium
- ½ yellow onion medium
- 8 egg large
- ¾ cup cheddar cheese optional - omit for Paleo, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 6 Bacon crumbled (optional, cooked, strips
Instructions
- Preheat oven to 375 F. Line a muffin tin with silicone baking cups or paper liners.
- Saute peppers, shredded carrots, and onion in a skillet over medium heat until tender.
- In a large mixing bowl crack the eggs and lightly beat with a whisk. (don’t overbeat them if you want to have fluffy egg muffins). Season with salt and freshly ground black pepper.
- Add the sauteed vegetables and grated cheese to the whisked eggs, and toss to combine. If you want you can also add some crumbled cooked bacon.
- Fill each muffin cup with the vegetable egg mixture so that it is filled to about 3/4 full. Be careful not to overfill the muffin cups. You can top each cup with about 1 Tbsp shredded cheese.
- Bake in a preheated oven for about 20 minutes, or until the muffins are set and cooked through. They will puff in the oven but sink upon cooling. Allow the egg muffins to cool in the pan for about 5 minutes before removing.
Notes
- Chop vegetables finely and evenly to ensure the muffins hold together well during eating.
- Saute all vegetables first to reduce moisture and avoid soggy muffins; avoid adding watery vegetables like raw tomatoes or spinach.
- Beat the eggs lightly; over-beating can result in less fluffy muffins.
- Fill muffin cups only about 3/4 full to prevent overflow during baking.
- Allow muffins to cool about 5 minutes in the pan before removing to maintain shape and avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 77g | |
| Calories | 104kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 135mg | 45% |
| Sodium | 361mg | 15% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 20mg | 22% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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