Name: Breakfast Egg Muffins (3 Ways)
Ingredients: 12 Large eggs; 2 tbsp Finely chopped onion (red, white or yellow/brown); Salt and pepper to taste; 1/4 cup Fresh spinach, roughly chopped; 8 Cocktail tomatoes, halved; 1/4 cup Shredded mozzarella cheese; 1/4 cup Cooked bacon, chopped; 1/4 cup Grated cheddar cheese; 1/4 cup Sliced mushrooms; 1/4 cup Red pepper, diced; 1 tbsp Fresh chopped parsley; 1/3 tsp Minced garlic

Breakfast Egg Muffins (3 Ways)

Servings 12 People

Ingredients

BASE

12 Large eggs
2 tbsp Finely chopped onion red, white or yellow/brown
Salt and pepper to taste

1. TOMATO & SPINACH MOZZARELLA

1/4 cup Fresh spinach, roughly chopped
8 Cocktail tomatoes, halved
1/4 cup Shredded mozzarella cheese

2. BACON & CHEDDAR

1/4 cup Cooked bacon, chopped
1/4 cup Grated cheddar cheese

3. GARLIC, MUSHROOM & PEPPER

1/4 cup Sliced mushrooms
1/4 cup Red pepper, diced
1 tbsp Fresh chopped parsley
1/3 tsp Minced garlic

Instructions

Preheat oven to 180°C.
Lightly spray a 12-cup muffin tin with nonstick oil spray or use paper muffin liners
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to
taste. Add egg mixture halfway up into each tin of a greased
muffin tin
Divide the three topping combinations into 4 muffin cups each
Bake for 20 minutes
These can be stored in an airtight container in the fridge for up to 4 days.
Reheat when ready to serve.