Breakfast Egg Muffins
This egg muffin recipe is SO easy! Yes, you can make a quick, ready-to-eat breakfast in a muffin tin. Perfect for busy families and working folks!
Servings 8 muffins
Calories 168kcal
Equipment
- 1 Muffin tin(s)
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 6 egg(s) large, at room temperature
- 3/4 cup sausage cooked and broken into small pieces
- 2 strips bacon high quality, cooked and chopped
- 2 green onion(s) chopped finely
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon smoked paprika
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven 375ºF. Grease a muffin tin generously (or the muffins will stick) with oil and set aside.
- At this time, cook the bacon and sausage if necessary. Break into small pieces and cook until done over medium heat on the stove.
- Crack open the eggs in a bowl and whisk for couple of minutes. Season with salt and freshly cracked black pepper, garlic powder, and paprika.
- Mix in the sausage pieces, bacon bits and chopped green onions. Fold in the shredded cheese.
- Pour the whisked egg into the prepared muffin pan about 4/5th of the way. Bake for 14-16 minutes until done.
- Remove from oven and let cool down a bit; use a paring knife or small spatula to ease the muffins out from the pan. Serve warm and refrigerate leftovers.
Video
Notes
- Microwave on high for 30-60 seconds to reheat one muffin, or place them in a muffin tin and reheat in a 350ºF oven for about 10 minutes.
- You can also use regular paprika, I just happen to like the smoked.
Nutrition
Serving: 1muffin | Calories: 168kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 271mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg