Who else struggles with finding time to make breakfast in the morning? Sometimes I’m running out the door with my coffee and nothing to eat in the morning. Which leads to me grabbing something that’s loaded with calories! So, my solution is prepping my breakfast ahead of time with these breakfast egg muffins. I usually make mine on Sundays before I start my week! Let them cool completely once baked, then throw them in some storage containers and put them in the fridge.
These Breakfast Egg Muffins are a great way to start your morning. They are filled with ingredients like cheese, turkey sausage, bell peppers, spinach and mushrooms. You can also add ham or bacon too. Just make sure that whatever protein you use is cooked prior to going in the egg mixture.
HOW TO KEEP THE EGG MUFFINS FLUFFY
- To make these egg muffins fluffy, I add a little bit of heavy cream to my eggs. I usually do this when I’m making scrambled eggs too.
- If you’re trying to keep the calorie and fat content low, you can use skim milk instead.
TIPS FOR MAKING EGG MUFFINS
- Use a nonstick muffin pan and spray it with nonstick cooking spray before adding the egg mixture. The egg muffins may stick to the pan but using a nonstick muffin pan and greasing it will make it easier for you to release the muffins from the pan once they are done.
- Cut all the ingredients into very small pieces. For example, bell peppers should be around 1/2-inch squares. This will help them cook quickly.
- Again, if you are using any meat, make sure the meat is already precooked before adding it to the egg mixture
Breakfast Egg Muffins
- 8 Eggs, beaten
- 1/3 Cup Heavy cream
- 1/4 Cup Chopped spinach
- 1/3 Cup Diced red peppers
- 1/4 Cup Chopped mushrooms
- 1/4 Cup Chopped turkey sausage
- 1/4 Cup Shredded cheddar cheese
- Kosher salt and pepper
- Preheat oven to 350°F. Grease a standard 12 cup muffin tray.
- In a medium sized bowl, whisk together eggs and heavy cream. Add in veggies, kosher slat, pepper, meat and cheese.
- Pour the mixture into the cups to about 3/4 of the way full. Top with more cheese if desired.
- Bake for 20-25 minutes, until an inserted tooth pick comes out clean.
- To make ahead, let cool completely after cooking. Once cooled, place desired amount of egg cups in storage containers or freezer bags. Refrigerate or freeze as desired. Enjoy!