Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, egg muffins. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Egg Muffins is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have egg muffins using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Egg Muffins:

1. Prepare eggs
2. Take baking powder
3. Make ready salt
4. Make ready freshly ground pepper
5. Take grated cheddar cheese (lactose free if desired)
6. Get finely chopped scallions
7. Get red bell pepper
8. Take thinly sliced mushrooms
9. Take 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 this up with this instant food egg muffins recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!