Easy breakfast egg muffins

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I was taking a chance when I decided to try out these easy breakfast egg muffins.  The first thing that I look for in a recipe is a short list of ingredients.

Something in me just shuts down when I’m facing half a page of ingredients.  I attribute it to lack of time, and possibly not being passionate about the kitchen, despite loving to try out recipes here and there.

My kids loved the egg muffins, and my picky eater ate the veggies without complaint.  I honestly believe that egg muffins were discovered by accident :-).  There is nothing much to them, but I wrote down the recipe so that you can add it to your easy and quick meal ideas for your family.

The main ingredients for egg muffins are the vegetables and the eggs.  I used frozen vegetables because they were close by and didn’t need chopping :-). You can substitute my vegetables with low carb, or Keto friendly options.  It is up to you.

There is nothing much beyond this, but I will advise that you use a good muffin baking tray.  Eggs are agile, so a little dent or rust on the tray could mess up the presentation.  I also love silicone baking pans too:

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easy breakfast egg muffins

Yield: 6-12Author: Zee .M

Easy breakfast egg muffins

prep time: 10 minscook time: 30 minstotal time: 40 mins

These Easy breakfast egg muffins are one of the many perfect ways that you can whip up a decent breakfast for your family, with fewer ingredients and preparation.

ingredients:

  • 8 large eggs (medium to large)
  • 3 cups frozen veggies
  • 1 large onion (yellow)
  • salt and pepper to taste
  • grated cheddar cheese (optional)
  • baking spray

instructions:

  1. Preheat the oven to 180°C/356°F
  2. Defrost frozen vegetables until they thaw completely. Transfer them to a mixing bowl
  1. Chop the onion to your desired texture. Add to the frozen veggies
  1. Use a smaller container to beat the eggs.  Add to the frozen veggies once done, and mix all the ingredients thoroughly.
  1. Spray your muffin trays with the non-stick baking spray, and transfer the mix to them.
  1. Bake for 15-20 minutes, or until the muffins are no longer soft at the center.
  1. Sprinkle grated cheddar cheese before removing the egg muffins from the oven, giving it just enough time to melt (optional)
Created using The Recipes Generator

Do you know what’s also perfect about these easy breakfast egg muffins?

They are not limited to breakfast.  I actually put some aside for my husband and served them with vegetables and salad for dinner.  Being a work at home, homeschooling mom is time-consuming, so I’ve learned some roundabouts on the way :-).

If you’d like to try out these easy breakfast egg muffins, scroll upwards, and print the recipe card.  Don’t forget to pin or share.

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