Breakfast's Egg Muffins 3 Ways | Fun Breakfast For Your Fitness Goals

Are you bored by omelette, boiled eggs, ham & eggs, etc.? Egg muffins are cutie little muffins filled with you favourite veg and they make a great breakfast!





I am not that type of person who needs to eat every day something new. I can stick to the classic that I change over time. But these muffins are a really cute and tasty option for your breakfast.


Here you will find three types of muffins - tomato, spinach, mozzarella, or bacon & cheese, and with garlic and mushrooms. But I can already image another X different ingredients I would include into this recipe! The only thing you may need is the extra baking form for muffins. Also, I do not provide all measurement because I feel like it is not that important whether you need 5 or 6 cherry tomatoes, etc. Hopefully, it makes sense. :)

Ingredients for 10 Muffins

  • 10 large eggs

  • 1-2 stems of spring onion tablespoons finely chopped

  • salt and pepper


Tomato, Spinach & Mozzarella

  • fresh spinach, roughly chopped

  • cherry tomatoes halved

  • shredded light mozzarella cheese


Bacon & Cheddar

  • cooked bacon, chopped

  • shredded cheddar cheese

  • smoked paprika


Garlic, Mushroom & Pepper

  • sliced mushrooms

  • red bell pepper diced

  • fresh chopped parsley

  • garlic powder or minced garlic



Instructions


STEP 1.


Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with oil spray.


STEP 2.

In a large bowl, whisk (properly) together eggs and onion. Season with salt and pepper, to taste.


STEP 3.


Add egg mixture halfway up into each tin of a greased muffin tin.



STEP 4.


Divide the three topping combinations into 4 muffin cups each.


STEP 5.


Bake for 15-20 minutes, until set. Let cool slightly, then serve with toast, whole meal bread, or some side fresh veg salad.


Enjoy♥





Approx. Macros per One Muffin 82 kcal

1g carbs

6g protein

5g fat



 
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