Easy (and fancy) egg muffins

I’m really not an egg person.

But honestly, when a co-worker made delicious egg muffins for our work social – I HAD to have them in my life! I had no idea egg could taste good in muffin form. So naturally, she inspired me to make my own egg muffins for quick, easy and HEALTHY morning breakfast.

I never enjoyed the texture of egg. And probably always overcooked them. When I discovered a way to cook them that I would enjoy eating, I knew I struck gold!

And honestly, one of the best things about baking egg muffins is the amount of cheese and fillings you choose to bake them with!

For me – I’m a big fan of mushrooms and broccoli with egg so decided to use that, along with thick-cut bacon and smoked turkey breast (but deli ham would work essentially the same).

I did two variations – one where the smoked turkey was the egg muffin liner and one without (stuffing them with the sliced deli version and bacon). I sauteed up the bacon, then the broccoli and mushrooms, and added them to a 12-cup muffin tray.

I scrambled up 6 eggs (though you could use 7 for a little extra) and then poured into the cups, topping the muffins off with a layer of shredded cheese! Cooking them at 375 degrees Celsius for about 15-18 minutes, then letting them sit for a minute once removing them from the oven.

Serve with diced avocado and green onion for a delicious combination of flavors!

It’s a quick and easy way to get a healthy breakfast in when you bake ahead of time, and reheat the next few days! Definitely adding them to my Sunday meal prep routine every now and then.

If you want to give them a try, I’ll include the recipe below! And if you try them, please let me know how they turned out and what other variations of them you make! I mean – you can basically jazz up these muffins however you’d like. Next time, I would play around with so many other ingredients (i.e., breakfast sausage, bell peppers, ham, tomatoes, etc.)

Easy (and fancy) egg muffins

6-7 eggs, scrambled
4 mushrooms, diced
1 head of broccoli, chopped
3 slices of thick-cut bacon, cooked
6 slices of smoked turkey breast, to line tray + a couple of slices, diced
shredded cheese, for top
salt and pepper, to taste
Half an avocado, diced
3 sprigs of green onion, sliced

Pre-heat oven to 375 degrees C.

Oil cups (and if using deli meats to line tray, line them in the oiled cup).

Slice avocado, green onion, mushrooms, broccoli and bacon. Cook bacon (according to package), then remove from pan, and saute the mushrooms and broccoli on med for about 5-7m, or until soft.

Scramble eggs in a pouring container, season with salt and pepper.

Add in desired ingredients (about 1/3 cup) to tray, then pour in the scrambled egg until about 1/2 cup is full. Top with shredded cheese and bake for 15-18 minutes.

Take them out of the oven, remove them from the tray using a fork (making sure they aren’t stuck to the pan) and let them sit a minute. Top with diced avocado and green onion.

Makes 12 and they last in your fridge for a few days!



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