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–+ servings
egg muffins stacked up on a white plate
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3.86 from 7 votes

Breakfast Egg Muffins

Simple and delicious high protein Breakfast thats great for on the go
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Rena

Ingredients

  • 12 Eggs
  • ½ Onion Diced
  • ½ Tsp Ground pepper
  • 2-3 Garlic Cloves Minced
  • 1 Tsp Salt
  • ¼ Cup Cherry tomatoes chopped
  • 2 Cups Leafy greens or Spinach chopped
  • 1/2 Avocado to garnish Diced
  • Shredded cheese to garnish Optional

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk together eggs in a large mixing bowl until light yellow and fluffy. Pour in the onion, garlic, salt, pepper, tomatoes, and greens. Mix well.
  • Spray a 12-cup muffin tin with avocado oil or nonstick spray. Pour ⅓ of mix into each cup, filling to the top. Bake on 350 degrees F for 25 minutes.
  • Remove and let cool for 5-10 minutes. Use a knife to release eggs from their cups around the edges.
  • Top with avocado chunks, shredded cheese, and leftover tomatoes for garnish, if desired.

Notes

Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 79kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 259mg | Potassium: 126mg | Vitamin A: 340IU | Vitamin C: 3.5mg | Calcium: 28mg | Iron: 0.9mg