Egg Breakfast Muffins

  • Created By
    Ken Alger
  • Shared On
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12 + muffins
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
A word from the cook
a great 'make ahead' breakfast option - good on the day they are made too!!

5 Eggs
2 Cups Egg Whites (in cartons are fine)
1/2 Cup Crumbled cooked bacon, about 6 slices (o.k. to use the packaged bacon bits)
1 Cup Spinach (chopped)
4 Green Onions sliced into rounds (white and light green parts)
3/4 Cup Grated Cheese (Mozzarella)
1/2 Sweet Onion (diced)
1/2 Red Pepper (diced)
1 Cup Mushrooms (quartered or smaller if large)
2 Cloves Garlic (minced)
1/2 Tbsp Italian Seasoning
1/4 Tsp Cayenne Pepper

  1. Preheat oven to 375°.
  2. Spray 12 muffin tins with cooking spray (12 is enough if the muffin tins are large, if not plan on 15-18)
  3. Cook the bacon bits and set aside on a paper towel to drain the grease.
  4. In the same pan, sauté the onion, peppers, mushrooms and garlic.
  5. Beat the eggs in a large bowl.    Add the egg whites and beat until smooth and frothy.
  6. Add all the ingredients to the eggs and and whisk to blend.
  7. Ladle the mixture into the muffin tins leaving them about 3/4 full
  8. Bake for 25 – 30 minutes.


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