Healthy Breakfast Make Ahead Egg Muffins
User Reviews
5
12 reviews
Excellent
Healthy Breakfast Make Ahead Egg Muffins
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Healthy Breakfast Make Ahead Egg Muffins are individual baked egg portions filled with sautéed red bell pepper and shallots. This recipe yields softly set, puffy muffins baked in a muffin tin lined with parchment. The sautéed vegetables add moisture and mild sweetness, complementing the seasoned eggs. These muffins are designed for easy preparation ahead and convenient morning servings.
Description
This recipe for Healthy Breakfast Make Ahead Egg Muffins starts by sautéing finely chopped red bell pepper and shallots in olive oil until soft and golden. The cooked vegetables are distributed evenly into muffin tin cups lined with parchment. Whisked eggs with salt and pepper pour over the vegetable base, filling the cupcakes about three-quarters full. Baking until set produces a light, puffy texture with a tender crumb.
The egg muffins offer a balanced breakfast option with protein and vegetables. They cool on a rack to ensure even texture before being stored. Meant for make-ahead use, they keep in the fridge up to five days, making for quick reheating and serving during busy mornings.
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Ingredients
- 10 egg
- 1/2 red bell pepper finely chopped
- 1 shallot finely chopped
- 1 Tablespoon olive oil
- salt
- black pepper
Instructions
- Preheat oven to 350. Line a muffin tin with parchment paper liners.
- Heat a small skillet over medium high heat and add olive oil.
- When oil is hot, add bell peppers and shallots, reduce heat to medium low. Season with salt and pepper.
- Saute the pepper and shallot until soft and golden, about 5 minutes. Keep a close eye on it, as the shallot tends to burn quickly.
- In the meantime, whisk eggs until scrambled, add salt and pepper to taste.
- Spoon the peppers and shallot mixture evenly among the muffin tin liners.
- Evenly pour the egg mixture over the pepper shallot mixture, filling each muffin cup about 3/4 full.
- Bake in the oven until egg is set and puffy, about 15-20 minutes.
- After removing from oven, immediately remove from muffin tin and allow to cool completely on a cooling rack.
- Store in the refrigerator for up to five days.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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