Breakfast Egg Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 10 large eggs
- ½ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 small red bell pepper (diced)
- ½ cup sliced mushrooms (optional)
- 1 cup fresh spinach (lighty packed, chopped)
- ½ cup cherry tomatoes (quartered)
- ½ cup cheese (cheddar or feta)
Method
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Spray a nonstick muffin pan with cooking spray and set aside.
- In a large bowl, whisk together eggs, milk, salt, garlic powder, onion powder, and black pepper until well combined. Do not overmix the egg mixture.
- Divide the vegetables and cheese you are using between muffin cups, then pour the egg mixture to cover almost all the way full.
- Bake in the oven for 18-20 minutes or until the egg muffins puff up and slightly start to brown (do not let them brown). Remove from the oven, and allow to cool for 5 minutes then remove from the muffin pan and serve.