Egg muffins are a great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also these muffins are another great way to get some extra veggies in your diet! To these egg muffins you can add any type of meat or veggies as you prefer. I generally do not add meat to it…only veggies.
In this post I am sharing recipes for two types of egg muffins – one with spinach, parmesan cheese, tomatoes and jalapeno peppers and the other with mushrooms, bell peppers, minced garlic. Personally, I prefer egg muffins baked with chopped spinach, tomatoes and jalapeno peppers. You can add anything of your choice and also change the spices if you prefer…..that’s the beauty of this recipe.
This recipe requires….
Ingredients
- Cooking spray
- 12 Eggs
- 2 cups Spinach, chopped
- 3 tbsps. grated Parmesan cheese
- 1 Bell pepper, diced
- 2 cups Mushroom, diced
- 2 fresh Jalapeno peppers, seeded and diced
- 1 tbsp. Garlic, minced
- 1 cup Tomatoes, chopped
- 4 tbsps. Onion, chopped
- ¼ tsp. Cayenne pepper
- Salt and ground black pepper, to taste
Method
- Preheat oven to 375°F (190°C).
- Spray 12 muffin cups with cooking spray.
- Beat eggs in a large bowl. Add chopped onions to the eggs and beat until smooth.
- Next add cayenne pepper, salt, and black pepper into the eggs.
- Divide the egg-onion mixture equally to two different bowls.
- To one mix add spinach, jalapeno peppers, parmesan cheese and chopped tomatoes. Stir in the ingredients properly so that they are evenly distributed. This will make 6 muffins.
- Add bell peppers, garlic and mushrooms to the other bowl and mix it properly with the egg-onion mixture. This will make another 6 muffins.
- Ladle the egg mixture into prepared muffin cups to about three-fourths-full.
- Bake in preheated oven until firm in the middle, say 25 to 30 minutes.
- Two types of egg muffins are ready to serve.
- These muffins can be eaten either warm or cold. Enjoy!!