Waking up to breakfast is the best! There is so much to enjoy!
Sometimes, it’s a bit of a rush in the morning and so I love making these egg muffins ahead of time for a quick prepared breakfast or snack. They are so versatile because you can put anything you love in them. Enjoy!
The key formula to these muffins is one egg per muffin. So, if you are making six muffins use six eggs. My recipe makes six Canadian inspired muffins and six Mediterranean inspired muffins – so you will need twelve eggs.
Egg Muffins
Ingredients
Canadian Inspired Egg Muffins
- 6 large eggs, organic
- 1/2 cup cooked bacon, nitrate-free, cooked and chopped
- 1/2 cup green peppers, chopped
- 1 small tomato, seeded and chopped
- 1/2 cup green onions, chopped
- 1/2 teaspoon Herb de Provence
- 1 cup sharp cheddar cheese, grated
- 1 small jalapeño, chopped fine
- Salt and Pepper
Mediterranean Inspired Egg Muffins
- 6 large eggs, organic
- 1 cup chopped ham or prosciutto
- 1 cup cooked spinach, cook, squeeze all the liquid out, then chop
- 1 cup crumbled feta cheese
- 1/2 cup artichoke hearts, chopped finely
- 4 large green olives, chopped
- 6 kalamata olives, chopped
- 1/2 cup tomatoes, seeded and chopped
- 1 tablespoon chives, chopped
- 1 tablespoon cilantro, chopped
- Salt and Pepper
Instructions
- Preheat the oven to 350 degrees F.
- Coat your muffin cups with cooking spray or brush with oil.
- Crack the eggs into a large bowl, add salt and pepper, beat until well mixed.
- Cook bacon. Chop and prepare all your fillings.
- Fill six muffin cups with bacon, peppers, tomatoes, herb de Provence, onions, and cheddar cheese.
- Fill six muffin cups with artichoke hearts, ham or prosciutto, spinach, tomatoes, feta, chives, olives, cilantro.
- Pour the egg mixture over the fillings, to the top.
- Bake for 20 to 25 minutes or until eggs are set.
- Serve immediately or store in the refrigerator for up to five days.
Tried this recipe?Let us know how it was!