Get the energy you need for the day with these breakfast egg muffins by Downshiftology. You can make these yummy goodies in 3 ways. All of these are delicious, healthy, and super easy to make! Read on or watch the video below for full instructions.
Ingredients:
- 12 large eggs
- salt and pepper to taste
Bacon muffins:
- 4 cups of broccoli florets
- 3 slices of bacon
- 1 cup of grated cheddar cheese
- 1/4 cup of chives (finely sliced)
Italian sausage muffins:
- 1/2 pound Italian sausage
- 1 shallot (finely diced)
- 3 cups of kale (roughly chopped)
- 1 cup of grated parmesan
Spinach and tomato muffins:
- 24 grape tomatoes (halved)
- 1 cup of baby spinach (roughly chopped)
- 1 scallion (thinly sliced)
- 6 ounces of goat cheese
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Instructions:
For the egg base – the same for all flavors:
Crack 12 eggs into a large measuring cup and add salt and pepper to taste. Beat the eggs until fluffy.
Bacon muffin:
Step 1:
Cut the bacon into 1/2-inch thick slices. Saute in a pan over medium heat, stir frequently and cook until crispy. Remove the bacon using a slotted spoon and transfer it to a plate lined with a paper towel.
Step 2:
Fill a pot with 1 inch of water and let it come to a boil. Place the steamer basket, add the broccoli florets, cover, and cook for 5 to 6 minutes. Once done, remove the steamer basket, let the broccoli cool for a few minutes, and dice it into pieces.
Step 3:
Fill the muffin tray with pieces of broccoli, bacon, and cheddar cheese about one-half full. Sprinkle the chives and fill them about 90% full with the egg mixture. Place in the oven and bake at 350F for 20 to 25 minutes.
Sausage muffin:
Step 1:
Saute the sausage in a pan over medium heat and break it into pieces. Cook until just browned.
Step 2:
If there’s enough sausage fat, you don’t need to add oil. But if not, add 1 tablespoon of olive oil. Saute the kale and shallot for 2 minutes, then remove from heat.
Step 3:
Fill the muffin tray with the sausage and kale mixture about one-half full. Add the parmesan cheese into each cup then fill the egg mixture about 90% full. Bake at 350F for 20 to 25 minutes.
Step 4:
Once done baking, let them cool slightly, run a knife along the outer edge, and remove each egg muffin.
Spinach and tomato muffin:
Step 1:
Add a small handful of spinach, 4 grape tomato halves, and a sprinkle of scallions, and fill with egg mixture about 90% full to each muffin cup.
Step 2:
Bake at 350F for 20 to 25 minutes.
Step 3:
Let the muffins cool, then remove each muffin by running a knife along the outer edge.
Breakfast Egg Muffins in 3 Ways
