Breakfast Muffins

I don’t know why I never thought to try these sooner, they are phenom. Easy, microwavable, perfectly portioned, quick and last but not least, tasty! These will definitely be a staple.

Seriously, so easy to make that they probably don’t even require a recipe but I am going to share it anyway. Even though there are probably a million other sites with egg muffin recipes out there. This is what I did.


Breakfast Egg Muffins

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What you need

12 eggs, whisked

1 cup diced green peppers

1 cup diced applegate uncured ham

1 cup diced white onion

2 tsp garlic powder

1 tsp paprika

1/3 cup shredded cheese, optional

1 muffin pan

What to do

Preheat oven to 350°

Dice up your ham + veggies

Whisk up your eggs

Grease your muffin pan with spray oil (pure olive oil – thumbs up!)

Split up your onions, green pepper and ham evenly between the 12 muffin cups (is that what they are called in the muffin pan?)

Add your garlic and paprika to your whisked eggs, whisk again

Pour just enough egg in each cup to cover the stuff in the cup and then top with a pinch of cheese. (The eggs will rise)

Bake at 350° for approximately 20 minutes until eggs have risen and hold their shape when removed from the muffin tin.

Remove and serve!

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I complimented these egg muffins with all natural, nitrate free maple breakfast sausage and organic hashbrowns. Feeling frisky? Throw your potatoes and sausage right into the muffin! This recipe is beautiful because  like all egg dishes, it can be a garbage recipe – you could literally put anything in these egg muffins and they would turn out delish. Here are some other ideas:

  • Spinach, cherry tomatoes and feta
  • Chicken sausage, sweet potato and onion
  • Mushrooms, diced white potato and bell peppers
  • Pepperoni, mushrooms and black olives (pizza muffins!)

The possibilities are ENDLESS! So….. enjoy ❤

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