Breakfast Egg Muffins 3 Ways

Name: Breakfast Egg Muffins 3 Ways
Total time: 40 min
Ingredients: 12 Egg; 2 tbsp Onion; 1 pinch Salt; 1 pinch Pepper; ¼ cups Spinach; 8 Cherry tomato; ¼ cups Mozzarella cheese, shredded; ¼ cups Bacon, cooked; ¼ cups Cheddar cheese, shredded; ¼ cups Mushroom; ¼ cups Bell pepper; 1 tbsp Parsley; ¼ tsp Garlic powder

By Cafe Delites · 40 min

Ingredients

Egg12
Onion2 tbsp
Salt1 pinch
Pepper1 pinch
Spinach¼ cups
Cherry tomato8
Mozzarella cheese · shredded¼ cups
Bacon · cooked¼ cups
Cheddar cheese · shredded¼ cups
Mushroom¼ cups
Bell pepper¼ cups
Parsley1 tbsp
Garlic powder¼ tsp

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with nonstick spray.
In a large bowl, whisk the eggs and onion together. Season with salt and pepper to taste.
Pour the egg mixture into the muffin cups, filling each about halfway.
Divide the three topping combinations among the cups, about 4 cups per combination.
Bake for 15-20 minutes, until set.
Let cool slightly. Serve, or store in an airtight container in the refrigerator for up to 4 days and reheat before serving.

Summarized from Cafe Delites's video. Watch it for the details.

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Onion Egg Cheese Tomato Bell pepper Mushroom Mozzarella cheese Spinach

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