Healthy Breakfast Egg Muffins Recipe | 3 Easy Healthy Egg Muffin cups - Meal Prep Recipe

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Breakfast Egg Muffins 3 ways are perfect for meal prep. Egg Muffins are the best to make and grab quickly while running out of the door. They are delicious, healthy and PERFECT for Meal Prep! I’ve made several versions of this recipe over time, today I’m sharing with you my 3 favorite ways to make these egg muffins. You can easily make a batch of them at once and they will keep in your fridge for up to 5 days or freeze them for up to 2 months. You can also make them as a special addition to your weekend brunch menu. They come together quickly with a handful of fresh ingredients and bake up in just 20 minutes. They are a great and healthy way to start your day.
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INGREDIENTS:
Tomato, Spinach and Mozzarella:
1 cup rainbow cherry tomato, halved
1 cup fresh baby spinach, roughly chopped
1 cup scallions (green onions), sliced
½ cup mozzarella cheese, diced
2 Tbsp shredded parmesan cheese
Broccoli, Edam Cheese or Cheddar Cheese
1 cup steamed broccoli, chopped
½ cup chives, finely chopped
½ cup Edam cheese or Cheddar cheese, diced
2 Tbsp shredded Mozzarella cheese
Mushrooms and Mini Sweet Peppers
2 cups mushrooms, diced
1 cup mini sweet pepper (red, orange, yellow), diced
2 Tbsp shredded parmesan cheese
Eggs Mixture:
12 large eggs
1 tsp salt, ½ tsp black pepper, and 1 tsp onions powder
12 count non-stick muffin tin
NSTRUCTIONS
1. Generously coat and grease a 12 cup muffin tin with oil cooking spray, then preheat your oven to 350 F,
2. Over your cutting board, use a serrated knife and cut 1 cup rainbow cherry tomatoes into halves,
3. Roughly chop 1 cup fresh baby spinach,
4. Slice 1 cup green onions,
5. Dice ½ cup mozzarella cheese,
6. Evenly disperse the chopped spinach, halved cherry tomato, sliced scallions, diced mozzarella cheese into 4 cups, then sprinkle
the top with shredded parmesan cheese,
7. For the second combination, chop 2 cups steamed broccoli,
8. Finely chop ½ cup chives,
9. Dice ½ cup Edam cheese or cheddar cheese,
10. Evenly disperse the chopped steamed broccoli into 4 cups, add the diced Edam cheese, finely chopped chives and top with shredded mozzarella cheese,
11. For the final flavor, dice 2 cups white mushrooms over a cutting board,
12. Dice 1 cup mini sweet pepper (red, orange, yellow), cut each pepper into half lengthwise, remove the seeds then cut them into small pieces,
13. Evenly disperse the diced white mushrooms into 4 cups, add the diced sweet pepper then sprinkle the top with 2 Tbsp shredded parmesan cheese,
14. In a large mixing bowl with a spout (it makes the mixture easy to pour) place 12 large eggs, then whisk them until well blended,
15. Season with 1 tsp sea salt, ½ tsp black pepper, and 1 tsp garlic powder, then whisk everything together until well combined,
16. Pour the eggs mixture into the 12 cups and over the vegies,
17. Sprinkle the top of each cup with some shredded parmesan cheese and mozzarella cheese,
18. Place the muffin trail in the center rack of your preheated oven to 350 F and bake for 20 min, until set,
19. Remove them from the oven then let them cool slightly in the pan,
20. Ran a thin spatula around edges to loosen them if needed,
21. Serve them hot or cool with any of your favorite topping sauce, or transfer them when they’re completely cool into an airtight container and place them in your refrigerator for up to 5 days, you can also freeze them for up to 2 months ,
22. ENJOY!! Bon Appetit!
Thanks For Watching!
#breakfast #eggmuffins #prepmeals #vegetarianrecipes
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