Quick & Healthy Breakfast Egg Muffins

This recipe is super easy & delicious! I LOVE these muffins because they’re healthy, simple to make and perfect to grab and go in the morning. I’d rather spend my time in the mornings before work getting ready, rather than having to prep my food for the day – so this recipe is perfect to make on Sunday (or whenever your meal prep day is) and put them into little sandwich bags to grab on your way out the door. πŸ™‚

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Ingredients you’ll need:

  • 1 small container of egg beaters
  • 1/2 cup of garlic & herb feta cheese
  • 1/4 cup of unsweetened vanilla almond milk
  • 6 slices of turkey bacon
  • 1/2 cup of diced fresh mushrooms
  • 1/4 fresh diced white onion
  • 1/2 bag of frozen peppers
  • 1/2 cup of frozen broccoli
  • Garlic powder
  • Mixed italian seasoning
  • Salt & pepper

Step 1:

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Pre-heat oven to 350 degrees. Heat up the frozen peppers and broccoli in a large pan. I used coconut oil to add flavor. [If you haven’t used coconut oil yet, you have to try it! It is amazing! Besides the health benefits, coconut oil adds such amazing flavor!]
After the peppers and broccoli are thawed, add in the chopped mushrooms and onions
and sautΓ© everything until the onions are slightly caramelized.

Step 2. 

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While veggies are sautΓ©ing, cook and then cut up 6 slices
of turkey bacon into small bits. Set aside.

Step 3. 

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In a bowl, whisk together egg beaters, almond milk, garlic powder,
italian seasonings, salt and pepper. Spray bottom and sides
of muffin tin cups. Pour in egg mixture to fill 3/4 of each cup.

Step 4.

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In each muffin cup, add veggie mixture, a pinch of turkey bacon
bits and a pinch of feta cheese. I like to layer the ingredients before
mixing so I know when each muffin has all the ingredients.

Step 5. 

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Once all ingredients are added to each muffin cup, take a spoon and slowly move the mixture around to even distribute everything in each cup. You want to make sure
that all the ingredients have been covered with the egg mixture.

Step 6. 

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Your oven at this point should be heated to 350 degrees. Place muffin
tin on the top rack of your stove and cook for 30 minutes. Depending on your stove,
it may take less or more time. I would recommend checking at 25 minutes.

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Eggs will rise when they are in the oven but will settle when they are done.
Egg muffins will start to brown a bit on the sides when they are done. You can check
the inside of the muffins to make sure the egg mixture is cooked through enough.

 

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I love to bag these up (2 per bag) and grab them in
the morning to heat up at the office for breakfast.

Let me know what you think if you decide to try this recipe! Thanks for reading!

XO,

Stephanie Marie


3 thoughts on “Quick & Healthy Breakfast Egg Muffins

  1. YUM! I tried making something like this a couple of years ago + it turned out alright, but your recipe looks so much better!! I’m so bad about having breakfast in the morning, but I feel like I should give these a try – too easy not to! πŸ™‚

    Like

    1. I made muffins similar to these when I was in college and like yours, they were alright – mine were kind of bland. I tried to “liven” the recipe up by adding unsweetened almond milk, Italian seasoning, turkey bacon and a co-worker of mine recommended adding feta cheese and it really made a huge difference. They are seriously so delicious! If you decide to try them – LMK what you think! πŸ™‚

      Liked by 1 person

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