The only ingredients I had on hand were vegetables, but you could also add in your favorite meat to switch up the flavors. These are perfect eaten plain or with some homemade paleo ketchup!
They’re also an easy way to get your daily dose of vegetables and use up the produce you have laying around. I just put a pinch of salt and pepper in mine, but they could easily be dressed up with some curry powder or cayenne for more of a kick. If you still need another reason to make these, they make eating eggs way more fun. Because, come on, how could you resist such a cute little egg muffin?
Packed full of protein and plenty of vitamins needed for a healthy body, one or two of these little muffins will be enough to keep you full and energized until lunchtime. You could even make multiple batches with different vegetables to mix and match the vitamins and minerals you’re getting each morning. Enjoy! These just may become your new favorite breakfast.
- 8 eggs
- 1 cup diced broccoli
- 1 cup diced onion
- 1 cup diced mushrooms
- salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
- In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
- Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
- Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.
Will definitely try these, adding some spice 🙂
Will these freeze well?
Wow. These are absolutely delicious!! I am eating one now as I write this. I added a bit of thyme to spice it up a bit and used shitake mushrooms. Took a little longer to cook than written in the instructions, about 26 minutes but they were so worth it. Thanks!
Delicious. I added some red pepper flakes.
Repeating the above question – have you tried freezing these?
I have made my own version of these many times and no issues with freezing – although some mushrooms don’t freeze well. I recommend freezing individually as they can stick together. I will make a a dozen or so, pull them out 2 days beforehand to thaw in fridge and they are good to reheat in the oven, so I undercook them a bit. (I don’t use microwaves – so if well-thawed, they are good to go in about 10mins)
I have made very similar breakfast muffins and frozen them, however make sure they are completely cooled off and wrap individually in plastic wrap. Take off the wrap and wrap in a paper towel to reheat in a microwave.
I made mini muffin version of these using chicken sausage, frozen veggies on hand, and liquid cage free egg whites – they were yummy and the sausage made the difference. I sprayed the muffin pan, but the muffins still stuck pan, and did not come out fully. What’s the trick on that part.
I’ve also made them with ground beef sausage, yummy.
Question; can I freeze the egg muffins?
Thank you for getting back to me. I made it this morning, awesome!!
Exactly how much salt and pepper should we be adding? I added what I thought would be okay and it came out off…