Ingredients
The following ingredients have 12 Servings
- 12 whole eggs
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp chopped chive or parsley (Optional)
- 4 whole strips bacon (fully cooked ahead of time)
- 1 whole vine ripe tomato (diced)
- 1/4 each red onion (brunoise cut)
- 1/2 cup cheddar cheese (shredded)
- 2 each button or cremini mushrooms (sliced)
- 1 slice Ham (diced)
- 2 tbsp goat cheese (crumbled)
- 1/2 cup spinach (roughly chopped)
- 1/2 cup raw broccoli florets
- 1/2 cup tomato (diced)
- 1/4 cup red pepper (diced)
- 1/4 cup red onion (brunoise cut)
Instruction
- Start by pre-heating your oven to 350F, and cracking 12 eggs into a large mixing bowl. Whisk the eggs until well combined, and then season with salt and pepper and optional herbs.
- Prepare various filling ingredients as per the flavor recommendations listed.
- Brush or spray a 12 cup muffin pan liberally with oil, or non-stick spray to prevent the egg muffins from sticking.
- Evenly distribute the filling ingredients among the muffins cups, and then pour the egg filling over top, filling each cup about 3/4 full. It's ok if you have leftover filling.
- Bake the assembled breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
- Remove the egg muffins from the oven and let cool for at least 5 minutes before attempting to remove from the pan. Use a knife to cut around the sides and loosen the egg muffins if need be.
- Enjoy the breakfast egg muffins while hot, or cool and refrigerate for meal prep!
