Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a tasty dish, egg muffins. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

After months of frozen pancakes and waffles this egg-muffin was met with rave reviews!! This recipe works very well for making ahead and reheating in the microwave. Beat eggs in a large bowl.

Egg Muffins is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Egg Muffins is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook egg muffins using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Egg Muffins:

1. Take 12 eggs
2. Make ready 1/2 tsp baking powder
3. Make ready 1/4 tsp salt
4. Make ready 1/4 tsp freshly ground pepper
5. Make ready 2 cups grated cheddar cheese (lactose free if desired)
6. Take 3 finely chopped scallions
7. Prepare 1/2 red bell pepper
8. Get 5 ounces thinly sliced mushrooms
9. Make ready 1 cup bacon bits or diced deli ham (gluten free if desired)

How to Make the Best Breakfast Egg Muffins. A great egg muffin is all about finding the right ratios. Egg-to-Vegetable Ratio: The goal here is to ensure that each of the breakfast egg muffin cups packs a feel-good serving of vegetables without a) falling apart or b) tasting like a mini salad. Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers!

Steps to make Egg Muffins:

1. Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray.
2. If using bacon, cook, drain and break into bits.
3. Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine.
4. Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins.
5. Pour the egg mixture into the cups until about 3/4 full.
6. Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately.
7. Baked egg muffins can be frozen and reheated. Let the cooked muffins cool completely. Then wrap each egg muffin in a piece of wax paper, transfer them to a large Ziploc bag and freeze for up to one month. To reheat in the microwave, wrap in a paper towel and heat on 80% power for about 2 minutes. To reheat in the oven, preheat the oven to 200 degrees. Warm the muffins for 10 minutes or until heated through.

Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! I left out the chiles and garlic powder. Our Egg McMuffin® breakfast sandwich is an excellent source of protein and oh so delicious. We place a freshly cracked Grade A egg on a toasted English Muffin topped with real butter and add lean Canadian bacon and melty American cheese. Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.

So that’s going to wrap it up with this unique food egg muffins recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!