Easy Weekday Breakfast Muffins Food
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
EASY WEEKDAY BREAKFAST MUFFINS
These breakfast muffins are easy and quick and perfect for the busy school and work week. Save the leftovers, you can even freeze them!
Provided by Jennifer
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Whisk eggs and milk together in a medium bowl.
- Add chopped pepper and onion, salt, pepper, turkey, and cheese.
- Fill muffin tin halfway with egg mixture.
- Add a potato tot to each.
- Top with cheese.
- Place in oven for 20 minutes or until fully cooked.
- Serve immediately or store for later.
Nutrition Facts : Calories 132 kcal, Carbohydrate 3 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 177 mg, Sodium 169 mg, Sugar 1 g, ServingSize 1 serving
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