Prep Time: 15 minutes Cook Time: ≈30 minutes
Yields: 12 Muffins (1 Dozen)
This egg muffin recipe is perfect for breakfast or brunch and offers an excellent amount of protein! It’s super easy to prep beforehand and is packed full of flavor, it’s sure to be a winner at your next gathering. What makes this recipe even better is it’s easily modifiable. What more could you ask for?
12 slices of Turkey Bacon
1 Tbsp – Olive Oil
1 cup – Spinach (Lightly Chopped)
1 cup – Mushrooms (Diced)
½ cup – Onion (Diced)
½ Cup – Tomato (Diced)
1 tsp – Salt
½ tsp – Pepper
Step 1 – Preheat oven to 350°F. In a pan, heat olive oil on medium heat and place diced peppers (they take the longest to cook.) Once the peppers begin to cook, add the diced onion and cook for 2 – 3 minutes. Next add the mushroom, tomatoes, and spinach to the pan. Cook for 2 – 3 minutes combined and then remove pan from heat.
Step 2 – Lightly grease a muffin tray and then line each space with a strip of turkey bacon. Next, crack an egg into the center of each space in the muffin tray. Lightly sprinkle each space with salt and pepper.
Step 3 – Scoop the vegetable mixture from the pan and divide it evenly into the center of each space of the muffin tray. Take a toothpick and lightly mix the vegetables and the egg together.
Step 4 – Place the muffin tray in the center rack of the oven and cook for 25 minutes.
This recipe allows for you to use the whole egg but you may substitute for egg whites only if you prefer. As mentioned earlier, this recipe can be easily modified. You can use different vegetables, take out the salt, or add cheese. If you’re making it for someone that may not be a fan of vegetables you can go another route entirely and use regular bacon with ground sausage in the center with the egg. Any muffins left over? No worries, just keep them in the fridge in a covered container and they still taste great the next day!