Breakfast Egg Muffins 3 Ways

Breakfast Egg Muffins 3 Ways are filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein-packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

Step 2

In a large bowl, whisk 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

Step 6

Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve