Breakfast Egg Muffins in 3 Ways

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