Cheese and Veggies Breakfast Egg Muffins
Cheese and vegetable breakfast egg muffins, these egg cups are the perfect solution for a quick and easy breakfast solution.
Servings: 12 egg muffins
- 10 large eggs
- 1 teaspoons sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 cup white mushrooms chopped
- 1/2 cup green bell peppers diced
- 1 cup spinach chopped
- 1/4 cup cooked sausage diced
Preheat oven to 400 F.
Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.
In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
Add in all other ingredients
Divide evenly into muffin tins filling each about 2/3 full.
Bake in preheated oven for 12-15 minutes, or until set.
Calories: 61kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 137mg | Sodium: 259mg | Potassium: 105mg | Vitamin A: 505IU | Vitamin C: 5.9mg | Calcium: 23mg | Iron: 0.8mg