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!