Healthy Easy Egg Muffins Breakfast Recipe

This healthy easy egg muffins breakfast recipe is the best recipe which you should add in your breakfast meal plan. I am a big fan of egg, and I always prefer eggs for my breakfast recipes. Here I am going to give you a tip for buying eggs from the market, always try to buy free range organic (not free run) which is the best way to ensure that these eggs have been produced ethically from hens.

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These eggs muffins for breakfast are so easy to put together and can be a great healthy choice to pair with some Quinoa, and Oatmeal in your breakfast. These healthy and easy to make egg muffins have a delicious taste and can make a great treat with any other breakfast meal for your family.

Healthy Easy Egg Muffins Breakfast Recipe

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This healthy easy egg muffins breakfast recipes is the best recipe which you should add in your breakfast meal plan. I am a big fan of egg, and I always prefer eggs for my breakfast recipes

Healthy Easy Egg Muffins Breakfast Recipe

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

This healthy easy egg muffins breakfast recipes is the best recipe which you should add in your breakfast meal plan. I am a big fan of egg, and I always prefer eggs for my breakfast recipes

Servings	Prep Time	Cook Time	Passive Time
4People	5mintes	25minutes	30minutes

Servings	Prep Time
4People	5mintes

Cook Time	Passive Time
25minutes	30minutes

• Course Breakfast

Nutrition Facts

Healthy Easy Egg Muffins Breakfast Recipe

Amount Per Serving

Calories 80 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.003g

Cholesterol 18mg 6%

Sodium 409mg 17%

Potassium 75mg 2%

Total Carbohydrates 1g 0%

Dietary Fiber 0.03g 0%

Sugars 0.3g

Protein 8g 16%

Vitamin A 4%

Vitamin C 0.1%

Calcium 7%

Iron 0.1%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• olive oil
• 2 large geen onions chopped
• 2 medium carrots shredded
• 1/2 red bell pepper diced
• 1/4 cup sliced fresh basil leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 whole eggs
• 3/4 cup egg whites
• 1/4 cup shredded dairy-free cheese or organic cheese of choice

Servings: People

Units:MetricUS Imperial

Ingredients olive oil 2 large geen onions chopped 2 medium carrots shredded 1/2 red bell pepper diced 1/4 cup sliced fresh basil leaves 1/4 tsp salt 1/4 tsp pepper 6 whole eggs 3/4 cup egg whites 1/4 cup shredded dairy-free cheese or organic cheese of choice Servings: People Units:MetricUS Imperial

Course Breakfast Nutrition Facts Healthy Easy Egg Muffins Breakfast Recipe Amount Per Serving Calories 80 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 4g 20% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.003g Cholesterol 18mg 6% Sodium 409mg 17% Potassium 75mg 2% Total Carbohydrates 1g 0% Dietary Fiber 0.03g 0% Sugars 0.3g Protein 8g 16% Vitamin A 4% Vitamin C 0.1% Calcium 7% Iron 0.1% * Percent Daily Values are based on a 2000 calorie diet.

Instructions

1. Preheat oven to 375 degrees.
2. Coat each cup of a 12 cup muffin tin liberally with olive oil to prevent sticking. You can also use coconut oil.
3. Combine vegetables and basil in a large bowl.
4. Fill each muffin tin ⅔ full with vegetable mixture.
5. Whisk eggs, salt, and pepper in a large mixing bowl.
6. Pour the whisked eggs to fill each muffin cup then top each muffin cup with a sprinkle of cheese (if using).
7. Bake the muffins 25 minutes or until they have risen and are slightly browned on the top.

Recipe Notes

Serve or keep in the refrigerator for up to 5 days and grab as snacks to-go!