Breakfast egg Muffins In Three Ways (Meal Prep)

Breakfast egg muffins 3 ways are low-carb, filling, and ideal for meal planning! Spinach, tomato, and mozzarella; bacon and cheddar; and garlic, mushroom, and peppers!Breakfast Egg Muffins are a delicious healthy savior and PERFECT for meal prep, whether you're on a low carb or Keto diet or need something quick to grab on your way out the door! Although eggs are a popular and diverse breakfast dish, many of us have limited time to whip up a Caprese frittata, a hot pan of Shakshuka, or poached eggs on toast and omelettes in the morning.

That's where these protein-rich egg muffins come in! Just like small frittatas, these may be prepared ahead of time and refrigerated for easy grab-and-go!

 Easy Way Breakfast egg Muffins 

Egg Muffins

If you, like us, like eggs for breakfast every morning, try these little frittatas to change things up. This is more like a three-in-one dish. There are three varieties of Breakfast Egg Muffins to suit everyone's preferences!

Ingredients include spinach, tomato, mozzarella, bacon, cheddar, garlic, mushrooms, and peppers.

First, beat your eggs with salt, pepper, and finely chopped onion. Pour the egg mixture into the pan and fill with anything you like! Alternatively, use this formula to create the greatest tasting combinations!

Spinach, tomato, and mozzarella

Yep! There are just three components required for this combo! I adore these drizzled with balsamic glaze!

bacon, cheddar

This recipe requires just two ingredients. You may add chopped chives or onions, chopped asparagus or zucchini, or leave them as is.

garlic mushrooms and peppers

This frittata, like one of my favorites from our family breakfast cafe, is the best of the bunch. Red peppers (or capsicum) with garlic and mushrooms must be one of the greatest!

Frittata in muffin tin!

To prepare a 12-cup NON-STICK muffin pan, apply a little layer of oil spray or line each cup with paper liners. Personally, I like spraying them since I don't want paper adhering to my frittata. If you're going to line them, use high-quality nonstick liners.

We like serving these egg muffins with sliced avocado and chopped tomatoes on the side for extra nutrition and healthy fats.

Even though they contain no flour or baking powder and are fully gluten-free, they are quite fluffy when you bite into them!

Tips & Tricks for Making Perfect Egg Muffins.

Grease your muffin pan well and use a decent quality nonstick muffin tray. If in doubt, use parchment paper or cupcake liners to avoid sticking.
The muffins expand as they cook in the oven. Fill them 3/4 of the way up to avoid overflow.
Allow your muffins to cool for approximately ten minutes before trying to remove them. Run a plastic knife or spatula over the inner walls of the muffin holes to loosen them if necessary.

INGREDIENTS

BASE:

• Twelve big eggs.
• 2 Tbsp finely chopped onion (red, white, or yellow/brown)
• Season with salt and pepper to taste (Tomato Spinach Mozzarella).
• Prepare by chopping 1/4 cup of fresh spinach and halving 8 grape or cherry tomatoes.
• 1/4 cup shredded mozzarella cheese (or bacon cheddar).
• 1/4 cup cooked bacon, chopped.
• 1/4 cup shredded cheddar cheese (Garlic Mushroom Pepper)
• 1/4 cup of sliced brown mushrooms.
• 1/4 cup sliced red bell pepper (capsicum).
• Freshly chopped parsley (1 tablespoon)
• 1/4 teaspoon garlic powder (or 1/3 teaspoon minced garlic)

INSTRUCTIONS

• Preheat the oven to 350°F / 180°C. Lightly coat a 12-cup muffin pan with nonstick oil spray.
• In a large mixing basin, whisk together the eggs and onion. Season with salt and pepper to taste.
• Fill each oiled muffin tray halfway with the egg mixture.
• Divide the three topping combinations into four muffin cups each.
• Bake for 15-20 minutes, or until set.
• Allow to cool slightly before serving, or keep in an airtight jar in the refrigerator for up to 4 days, reheating when ready to serve.
  Enjoy!