Egg Muffins
Servings 12 muffins
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Ingredients
- 12 cage free eggs
- 1 cup of peppers diced
- ¼ cup of onion diced
- Optional : 6 slices of cooked bacon crumbled OR 6 cooked breakfast sausage links chopped
- 2 tablespoons dried dill
Instructions
- Preheat the oven to 350.
- Place the eggs and dill in a bowl and whisk together.
- Line a muffin tin with these silicone baking cups. Do NOT use paper liners, the eggs will stick. No need to spray the cups.
- Mix the onions, peppers, & bacon/ sausage if applicable in a bowl.
- Add 1 tablespoon of the veggie/ meat mix to the baking cups.
- Evenly divide the egg mixture between the 12 cups.
- Bake for 30 minutes.
- Enjoy throughout the week! I like to eat my muffins with berries.
Notes
NOTE: I like to make a double batch of this recipe to make 24 muffins! I use this pan here.
Egg muffins are the perfect breakfast for when you are on the go and need something quick and nutrient dense!
Tried this recipe?Tag me on instagram @alliannaschneider!
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