Breakfast Egg Muffins


Ring One
Breakfast Egg Muf ins
Instructions
Sean Petric
I’ve never really been a fan of scrambled
eggs. But, then I discovered breakfast egg
muf ns! They are easy to make and store,
making them a quick, healthy breakfast
choice when you are running out the door.
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Yields: 12 muf ns
Ingredients
Base
12 Large Eggs
2 tbsp Onion, nely chopped
Salt and Pepper
Option 1
1/4 cup Fresh Spinach, chopped
8 Cherry Tomatoes, diced
1/4 cup Mozzarella Cheese, shredded
Option 2
1/2 cup Bacon, cooked and chopped
1/4 cup Cheddar Cheese, shredded
Option 3
1/4 cup Mushrooms, sliced
1/4 cup Red Bell Pepper, diced
1 tbsp Fresh Parsley, chopped
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1/4 tsp Garlic Powder
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V GF
Preheat oven to 350°F
Spray muf n tin with nonstick oil spray
Whisk together eggs and onion in a bowl. Season with salt and pepper.
Add egg mixture halfway up into each greased muf n cup
Divide the three topping options into 4 muf n cups each
Bake for 15-20 minutes, until set
Let cool slightly, then serve or store in an airtight container in the refrigerator for up to 4 days. Reheat in
microwave when ready to eat.
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