Breakfast Egg Muffins – such an easy breakfast option. Growing up, I used to love ordering a “Spanish” omelet at our favorite breakfast place. It was an omelet made with mushrooms and pepper, and I wanted to re-create this old favorite in a muffin pan.
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Ingredients
- Eggs. Get pastured eggs if you can. You can really tell the difference. The yolks are a deep yellow colour vs. “organic” eggs or even conventional eggs. We get our pastured eggs from a local farm shop. No need to be afraid of eating the yolk too!
- Bell peppers are high in vitamin C. I love how it adds colour and crunch to these egg muffins.
- Spinach. Cut chiffonade – pile up spinach leaves, roll them together and slice thinly. Slice again crosswise to get small pieces of spinach.
- Mushrooms for that umami flavor.
- Onions
Instructions
Pre-heat oven to 350ºF. Lightly grease a muffin pan with coconut oil.
In a large mixing bowl, add the onion, pepper, spinach and mushrooms. Mix thoroughly.
Distribute the mixture evenly into the muffin pan.
In the same bowl, add the eggs and salt. Beat well, then distribute evenly into the muffin pan.
Place pan into pre-heated oven and bake for 20-25 minutes or until eggs are set.
Remove from oven and let cool.
Recipe Tip
Meal Prep Friendly: Freeze for a make-ahead breakfast option. Make a larger batch and store portions in the fridge or freezer for quick and easy meals throughout the week. It reheats well and can be a lifesaver on busy days.
Let me know if you try this recipe, please leave a comment and rating below!
More breakfast recipes:
Spinach Mushroom Pepper Egg Muffins
Equipment
Ingredients
- 1-2 tsp virgin coconut oil
- 1/2 onion minced
- 1 red bell pepper diced
- 3 mushrooms sliced
- 1 handful spinach sliced thinly
- 6-7 eggs
- 1/4 tsp salt
Instructions
- Pre-heat oven to 350ºF/180ºC. Grease a muffin pan with coconut oil.
- In a large bowl, add onion, pepper, mushrooms and spinach. Mix well. Scoop mixture into muffin pan, distributing evenly.
- In the same bowl, add eggs. Beat eggs thoroughly. Add salt and mix well. Distribute egg mixture evenly into the muffin pan.
- Place pan in oven and bake for 20-25 minutes or until eggs are set.
Really good recipe! I added a little more sea salt to taste as well as black pepper, and topped with a little shredded cheddar. However, the coconut oil made the muffins stick- may try cooking spray the next time.
Glad you enjoyed this recipe!
Nice!