9 Breakfast Egg Muffin Cups
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 cup grated cheddar cheese
- 1/2 tsp smoked paprika
- 3/4 tsp italian seasoning
- 10 large eggs
- 1 cup chopped spinach
- 1/3 cup chopped green onions
- 1 - 1 1/2 teaspoons sea salt or to taste
- 1/4 - 1/2 teaspoon black pepper or to taste
- 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
- 2/3 cup grated cheddar cheese plus more for topping
- 1/3 cup buffalo sauce (i used frank's)
- 1 cup chopped cooked (or rotisserie) chicken
- 3/4 cup chopped cooked or deli ham
- 1/2 teaspoon toasted sesame oil
- 1/3 cup finely chopped kimchi
- 1/4 cup diced red peppers
- 1/3 cup crumbled cooked bacon (optional)
- 1/3 cup softened cream cheese
- 1/3 cup cooked crumbled bacon
- 2 cups chopped spinach
- 1 1/2 cups grated parmesan cheese plus more for topping
- 3/4 cup chopped spinach
- 1/4 cup loosely packed chopped fresh basil
- 1 cup diced ripe tomatoes
- 1/2 tsp dried mustard or dijon mustard (optional)
- 1/4 tsp chili powder (optional or to taste)
- 1 cup chopped mushrooms (white button or cremini)
- 1/2 cup diced green bell peppers
- 1/4 cup diced cooked sausage (optional)
- 3-4 jalapeã±o peppers de-seeded and chopped, plus round slices for topping (if desire
- 1/3 cup 1/2 sun dried tomatoes soaked in very warm water until tender and chopped (discard soak
- 1 cup grated parmesan cheese plus more for topping
- 1/2 tso garlic powder
- 3/4 cup grated parmesan cheese plus more for topping
- Carbohydrate 3.25374197986721 g
- Cholesterol 385.591666681851 mg
- Fat 19.3306424007699 g
- Fiber 0.749863536208868 g
- Protein 21.5241204233028 g
- Saturated Fat 9.25037655506857 g
- Serving Size 1 1 Serving (144g)
- Sodium 462.382479430491 mg
- Sugar 2.50387844365834 g
- Trans Fat 2.04481293780385 g
- Calories 272 calories
Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper. (SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN)Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full.Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set. Buffalo Chicken Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired. Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set. Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set. Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set. Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.Bake in preheated oven for 12-16 minutes, or until set. Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set. Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set. Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.
