BREAKFAST EGG MUFFINS 3 WAYS

Breakfast Egg Muffins 3 Ways are low carb, 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!

PREP:15 MIN COOK:20 MINS TOTAL:35 MINS SERVES: 12 MUFFINS (CUPS)

INGREDIENTS

BASE:

• 12 large eggs
• 2 tablespoons finely chopped onion, (red, white or yellow/brown)
• Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

• 1/4 cup fresh spinach, roughly chopped
• 8 grape or cherry tomatoes, halved
• 1/4 cup shredded mozzarella cheese

BACON CHEDDAR:

• 1/4 cup cooked bacon, chopped
• 1/4 cup shredded cheddar cheese

GARLIC MUSHROOM PEPPER:

• 1/4 cup sliced brown mushrooms
• 1/4 cup red bell pepper, (capsicum), diced
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic

INSTRUCTIONS

• Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
• In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
• Add egg mixture halfway up into each tin of a greased muffin tin.
• Divide the three topping combinations into 4 muffin cups each.
• Bake for 20 minutes.
• Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
• Enjoy!

NUTRITION

Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg

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