PREP: 15 MINS
COOK: 20 MINS
MAKES: 12 MUFFIN CUPS
INGREDIENTS
BASE:
12 eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
TOMATO SPINACH MOZZARELLA:
(Ingredients below makes 6 muffins)
1/3 cup fresh spinach, roughly chopped
12 cherry tomatoes, halved
1/3 cup shredded mozzarella cheese
GARLIC MUSHROOM PEPPER:
(Ingredients below makes 6 muffins)
1/3 cup sliced brown mushrooms
1/3 cup red bell pepper, diced
1.5 tablespoons fresh chopped parsley
1/3 teaspoon garlic powder or 1/2 teaspoon minced garlic
INSTRUCTIONS
Preheat oven to 350°F | 180°C. Grease a non-stick, 12-cup capacity muffin tin or line each cup with paper/parchment 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 two topping combinations into 6 muffin cups each. The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
Bake for 15-20 minutes, until set.
Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. The muffins can also be frozen for up to 2 months.
TIP: Serve with diced avocado and chopped tomatoes on the side for added nutrition and good fats.
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