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Egg Muffins Three Ways

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Egg muffins are a versatile and healthy breakfast option. These mini frittatas are packed with protein and veggies, and they can be customized in three delicious ways: veggie and cheese, bacon and cheese, or sweet and healthy.

Ingredients

  1. Base Ingredients for All Versions:
    8 large eggs
    1/4 cup milk (dairy or non-dairy)
    1/4 tsp salt
    1/4 tsp black pepper
    Non-stick cooking spray (for greasing the muffin tin)
    For the Veggie and Cheese Version:
    1/2 cup diced bell peppers (red, green, or yellow)
    1/4 cup diced onions
    1/4 cup spinach (fresh or frozen)
    1/4 cup shredded cheddar cheese
    1/4 cup shredded mozzarella cheese
    1/4 cup diced green onions
    1/4 cup cooked diced potatoes (optional)
    For the Sweet and Healthy Version:
    1/2 cup unsweetened applesauce
    1/4 tsp cinnamon
    1/4 cup raisins or dried cranberries
    1/4 cup chopped walnuts or almonds

Instructions

Step 1: Preheat the Oven and Prepare Muffin Tin

    1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
  2. Step 2: Prepare the Egg Base
    1. In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
  3. Step 3: Make the Three Versions
    1. Veggie and Cheese Version:
      1. Stir in the diced bell peppers, onions, spinach, and shredded cheddar cheese into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
    2. Bacon and Cheese Version:
      1. Stir in  mozzarella cheese, green onions, and optional cooked potatoes into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
    3. Sweet and Healthy Version:
      1. Stir in the applesauce, cinnamon, raisins or dried cranberries, and chopped walnuts or almonds into the egg mixture.
      2. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  4. Step 4: Bake the Egg Muffins
    1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.
  5. Step 5: Cool and Serve
    1. Allow the egg muffins to cool for a few minutes before carefully removing them from the muffin tin.
    2. Serve warm or store in an airtight container for later use.

Notes

  1. For a fully vegetarian option, use more vegetables like zucchini or mushrooms in the veggie version.
  2. For a low-carb option, substitute the milk with heavy cream and avoid using potatoes or fruits in the sweet version.
  3. Add diced jalapeños or red pepper flakes for a spicy kick in the veggie or bacon version.

Nutrition

Find it online: https://thefamilycooking.com/egg-muffins-three-ways/