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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.