Egg Muffin Cups

Since the kids are back in school, I am always looking for easy and healthy breakfast options that aren't full of sugar and will give them the energy they need to start their day. Another requirement was that they were grab and go. These delicious, but simple Egg Muffin Cups are simple to make and can be heated in a few minutes for a quick weekday breakfast on the go. The fillings are just a start to what you can add - mushrooms, shredded kale, green peppers, tomatoes or spinach make for some variety!

Here are the variations at our house as everyone wants different fillings!

And the filled eggs cups (about 3/4 full)!

Here's the recipe:

Egg Muffin Cups

from the kitchen of Heather Fischer-Page, Healthy Decadence

10 eggs 1/2 c water or almond milk 1/2 onion, finely diced 1/2 bell pepper, finely diced 1/2 c. pastured bacon or ham, finely diced 1/2 c. raw cheddar, finely shredded (or cheese of choice, if tolerated) (omit for RESTART®)

1 c. baby kale or spinach, chopped salt and pepper to taste 12 parchment muffin liners 1. Preheat oven to 350 degrees. Line muffin tin with parchment liners.

2.Whisk eggs, salt, pepper and water together until incorporated. Set aside.

3. Place vegetables, cheese and meat in each parchment lined muffin tin.

4. Pour egg mixture over top.

5. Place in oven and let bake 20-22 minutes. Enjoy!

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