Breakfast Egg Muffins is the protein packed easy on the go breakfast you need to meal prep on Sundays. I travel 3 days of the week for work, if not more, and this is the perfect grab and go breakfast to have on hand in my fridge all week.
I switch up the contents of the egg muffins but the base is always the same. You won’t believe how fluffy and delicious these little egg muffins are. And did I mention they’re gluten free!
I use my jumbo muffin tin for this recipe and make 6 at a time. You could use a regular 12 cup muffin tin and make double the amount if you choose.
I make these based on the veggies I have already on hand. Red bell peppers, onions, spinach, broccoli, zucchini, it varies depending on leftovers. I’ve made with bacon, ground turkey, or breakfast sausage. The most important part is the cheese, I use a Mexican cheese blend but cheddar or monterey jack would do.
Serve with your favorite hot sauce, slices of avocado or salsa.
Breakfast Egg Muffins
*The jiggle test, it's self explanatory, but if you jiggle the pan and the eggs are firm and don't jiggle, they're cooked. Simple as that!
Ingredients
- 4 slices Thick Cut Bacon, cut into bite sized pieces
- 1 whole Red Bell Pepper, diced
- 1 dozen Eggs
- 2 tablespoons Heavy Whipping Cream
- 1 teaspoon Kosher Salt and Ground Black Pepper
- 1 cup Shredded Mexican Cheese Blend
- 2 tablespoons Chives, chopped
Directions
- Step 1 Preheat your oven to 350 degrees F. Spray a 6 cup jumbo muffin tin with nonstick cooking spray.
- Step 2 In a large cast iron skillet or pan add the sliced bacon and heat the pan to medium high. Cook while stirring until bacon is crisp, about 7-8 minutes. Remove bacon with a slotted spoon to a paper towel lined plate. Drain the bacon fat out of the pan all but 1 tablespoon. Add the diced red bell peppers. Stir to cook until peppers are tender, about 2 minutes.
- Step 3 Equally divide the cooked bacon and red bell peppers on the bottom of each cups. In a large mixing bowl add crack the eggs, add the heavy whipping cream and season with salt and pepper. Whisk together to combine. Use a ladle and scoop the egg mixture evenly into each cup. Sprinkle each top with shredded cheese and chives. Place muffin tin on a sheet pan and transfer to the oven. Cook for 25-30 minutes or until eggs are set. Use the jiggle test* to see if they’re cooked.
- Step 4 Remove and allow to cool on a wire rack. Use a offset spatula to remove egg muffins and place in a airtight container. Store in the refrigerator for up to 5 days. Microwave on high for 1 minute before serving. Enjoy with your favorite hot sauce or salsa!
Savor and Enjoy!
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