Breakfast Egg Muffins with Three Savory Fillings
Make breakfast egg muffins with spinach and feta, mushrooms and sun-dried tomatoes, or bacon, cheddar, and broccoli for a make-ahead 25-minute breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 10 large eggs
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground, or to taste
- 1/3 cup baby spinach chopped
- 4 tablespoons feta cheese crumbled
- 4 cherry tomatoes quartered
- 2 tablespoons red onion chopped
- to taste garlic powder
- to taste dried basil
- 4 button mushrooms chopped
- 4 tablespoons sun-dried tomatoes in oil diced
- 4 tablespoons white cheddar shredded
- to taste Italian seasoning
- 4 tablespoons bacon cooked and chopped
- 4 tablespoons cheddar cheese shredded
- 1/3 cup broccoli florets finely chopped
- to taste garlic powder for the broccoli filling
Instructions
Instructions
- Preheat the oven to 400°F and generously coat a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, season with salt and pepper, and whisk until well combined.
- Divide the spinach, feta, tomatoes, onion, garlic powder, and dried basil among four muffin cups; divide mushrooms, sun-dried tomatoes, white cheddar, and Italian seasoning among four more; divide bacon, cheddar, broccoli, and garlic powder among the final four.
- Pour the egg mixture over the fillings until each cup is about two-thirds full. Do not fill to the top because the eggs expand as they bake.
- Bake for 13 to 15 minutes, until the centers are set and no longer look wet.
- Cool in the pan for 5 minutes, loosen the edges with a butter knife, remove, and serve.