Morning Madness? Meet Your New Best Friend: Protein-Packed Breakfast Egg Muffins
Are you tired of sacrificing a nutritious breakfast for a few extra minutes of sleep? Do you dream of savoring a delicious meal before rushing out the door? You’re not alone. The snooze button can be tempting, but with these convenient breakfast egg muffins, you can fuel up and take on the day.
The Ultimate Time-Saving Solution
These bite-sized wonders are the perfect answer to your chaotic mornings. With only three ingredients and 30 minutes of prep time on a Sunday, you’ll have a week’s worth of healthy breakfasts ready to go. Plus, they’re incredibly versatile – simply grab and eat on-the-run, no utensils required!
A Recipe for Success
The base recipe combines creamy eggs, crunchy bell peppers, and mild spinach for a protein-rich treat that will keep you satisfied until lunchtime. And the best part? You can customize to your heart’s content with your favorite toppings.
Get Creative with Four Delicious Variations
- Veggie lovers, rejoice! Keep one row simple with just veggies.
- Add a tangy twist with goat cheese in the second row.
- Bacon enthusiasts, unite! Crumble cooked bacon into the third row.
- Go all out with a bacon-and-goat-cheese combo in the final row.
Breakfast Egg Muffins (4 Ways) Recipe
By: Jamie Webber
Makes: 12 egg muffins
Base Recipe:
- 12 eggs
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 cup spinach
- Pinch sea salt and black pepper
- Cooking spray
- 12-cup muffin tin
Optional Toppings:
- 1/4 cup goat cheese
- 2 cooked bacon slices, chopped
Instructions:
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin tin liberally with cooking spray. Set aside.
- Chop bell peppers and spinach into small bite-sized pieces, about 1/4 inch.
- Divide vegetables evenly among muffin tins.
- In a large bowl, whisk eggs together until combined. Sprinkle in salt and pepper to taste.
- Pour the eggs into the cups, dividing evenly; filling up about 3/4 of the way full.
- Add desired toppings, if using.
- Bake for 20-25 minutes. Store in the fridge for up to five days.
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