Egg and Veggie Breakfast Muffins

Updated at: Thu, 17 Aug 2023 03:00:49 GMT

Step 1

1.) Preheat your oven to 350.

Step 2

2.) Chop up whatever vegetables you want to add to your breakfast muffins. I used leftover mini hash-brown potatoes, cherry tomatoes, orange bell pepper, a little jalapeño, spinach, green onion and avocado (for plate garnish).

Step 3

3.) Grab two bowls and begin separating your egg yolk from the whites. Don’t be scared you can use your hands to prevent the shell from falling into the bowl. You need about one egg per cup.

Step 4

4.)Season eggs with salt, pepper, and a little bit of garlic powder. Sprinkle to your heart’s content on this one and mix.

Step 5

5.)Grab your muffin pan. I used my silicone one for this recipe because it really is so much easier to remove each muffin right out of the oven if I choose to. Spray with nonstick cooking spray.

Step 6

6.) Layer/ build each cup. I placed about three cooked leftover mini hash browns and smashed them with a shot glass so they formed a crust on the bottom of each muffin.

Step 7

7.)Sprinkle each with a pinch of tomato, bell pepper, jalapeño, spinach, green onion, and shredded mozzarella before pouring the egg white mixture right on top.

Step 8

8.) Bake for 10 min.

Step 9

9.) Remove from oven and carefully place an egg yolk on top of each. Skip this step if you aren’t a fan of the yolk.

Step 10

10.) Pop back in the oven and continue cooking for another 8 min.

Step 11

11.) At this point my egg cups were cooked perfectly but I wanted the yolk just slightly more cooked so I turned the oven temp to 425 for about 4 min. The yolk was cooked on the top but still perfectly gooey on the inside 🙋🏻‍♀️.

Step 12

12.) Allow to cool before removing from the muffin pan. Garnish with more veggies, avocado and hot sauce!

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