EGG MUFFINS
Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter.
Provided by Chris Denzer
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
- Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
- Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts : Calories 89.3 calories, Carbohydrate 1.2 g, Cholesterol 101 mg, Fat 7.1 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 164.3 mg, Sugar 0.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breakfast #vegetables #dietary #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something
You'll also love
Maude Belair
[email protected]I'm not a big fan of eggs, but these egg muffins were actually really good. They were light and fluffy, and the fillings were flavorful. I'll definitely be making them again.
Donna David
[email protected]These egg muffins were a bit too dry for my taste. I think I'll try adding some more milk next time. The flavor was good though, and they were really easy to make.
Maureen Numz
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. They were really easy to make and they tasted great. I'll definitely be making them again.
Keeka Playz
[email protected]These egg muffins were a lifesaver on busy mornings. I made a big batch on the weekend and then just reheated them throughout the week. They were the perfect grab-and-go breakfast.
Matshidiso Ngobeni
[email protected]I love that this recipe is so versatile. I've made it with different fillings and flavors, and it's always delicious. It's also a great way to use up leftover veggies.
andrew reid
[email protected]These egg muffins were a bit bland for my taste, but they were still a good option for a quick and easy breakfast. I'll try adding some more salt and pepper next time.
Jayz Bee
[email protected]I'm always looking for easy and healthy breakfast recipes, and these egg muffins fit the bill. They're quick to make and they're packed with protein and veggies. I'll definitely be making them again.
Latravia Johnson
[email protected]These egg muffins were super easy to make and they're a great way to use up leftover veggies. I loved the spinach and feta ones.
William Caldwell Caldwell
[email protected]I'm not a big fan of eggs, but these egg muffins were actually really good. They were light and fluffy, and the fillings were flavorful. I'll definitely be making them again.
Jeremy Yarborogh
[email protected]These egg muffins were a bit too dry for my taste. I think I'll try adding some more milk next time. The flavor was good though, and they were really easy to make.
Joel Kamande
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. They were really easy to make and they tasted great. I'll definitely be making them again.
Moazzam Farooqi
[email protected]These egg muffins were a lifesaver on busy mornings. I made a big batch on the weekend and then just reheated them throughout the week. They were the perfect grab-and-go breakfast.
Kaung Kaung
[email protected]I love that this recipe is so versatile. I've made it with different fillings and flavors, and it's always delicious. It's also a great way to sneak in some extra veggies for my kids.
Sheeza Naaz
[email protected]These were a bit bland for my taste. I think I'll add some more salt and pepper next time. The texture was good though, and they were really easy to make.
Madiha Adnan
[email protected]I've made these egg muffins several times now and they always turn out great. They're a great way to use up leftover veggies and they're perfect for meal prep. I usually make a big batch on the weekend and then reheat them throughout the week.
Don Vito
[email protected]I'm not usually a fan of egg muffins but these were surprisingly good. They were light and fluffy, and the fillings were flavorful. I especially liked the spinach and feta ones.
Mzwandile Zuma
[email protected]These egg muffins were a hit with my family! They were so easy to make and perfect for a quick breakfast or snack. I loved that I could customize them with different fillings and flavors. Definitely a keeper recipe!