Anyone who follows this blog knows what a huge fan I am of prepping meals ahead of time so that I can take the pressure out of daily breakfast, lunch or dinner. Often we scramble in the morning to get ready for work and making breakfast is the least of our concerns even if our stomachs growl in disagreement. These egg muffins solve that conundrum. They can be prepped on a Sunday or Monday and eaten all week long. I don’t know about you, but if I have food on hand and I know breakfast and lunch are covered, I feel like I have a better grip on the day.
These egg muffins offer the well-rounded breakfast nutrition we all deserve and need for morning energy. They are loaded with vegetables which provide fiber along with the protein from the egg and cheese. Also the vegetables were sauteed in bacon olive oil, yes bacon, (THANK YOU QUEEN CREEK OLIVE MILL) which provides a little fat to the combo. I like the fact that I can just pop these into the microwave for 20-30 seconds and boom, time to eat. It’s a quick fix and a healthy one to boot. Change up the veggies if you choose and forget the cheese if you please. You can follow my recipe as a foundation to go off of and then jazz your muffins the way you like them. Happy brekkie.
- 6 cremini mushrooms, diced small
- 1 small onion, diced finely
- 1 head of broccoli, chopped into small florets
- ½ cup of bell pepper, chopped small
- 10 eggs, whisked in a bowl separately
- 1 TBSP of EVOO (I used bacon olive oil from my local olive mill)
- Oil spray for the muffin tin
- 1 Cup of shredded Gouda cheese
- Optional: Hot sauce
- In a non-stick pan on medium heat, warm olive oil for a few minutes. Once the pan is warm and the oil is spread evenly, add onions. Saute for 5 mins, stirring occasionally. Add the broccoli and cook another 5 mins, continuing to stir. Add the bell pepper and mushrooms. Cook for 3-4 more minutes. Season with salt and pepper as needed. Remove from pan and let cool for 10 minutes.
- Preheat oven to 375 degrees.
- Scoop a spoonful of mixture into each greased muffin tin slot until each slot has an even amount of mixture.
- Pour the whisked egg mixture into each slot and cover each slot of veggies evenly. You should be able to fill all 12 slots.
- Sprinkle a pinch of the shredded gouda on the top of each muffin slot, along with a dash of S&P.
- Bake for about 15-20 minutes. Keep an eye on them! Halfway through the baking process, you may want to pierce each slot with a fork a couple of times to prevent them from bursting.
- Muffins are done when you can stick a tooth pick in and it comes out clean. Remove from oven and let cool for 10-15 mins. Remove each muffin carefully.
- Top with any leftover gouda cheese and hot sauce if you choose.