This recipe makes a breakfast egg muffin that is bursting with flavour coming in under 90 calories.
A couple of time savers for you:
- If you have or can buy an inexpensive mini whisk, you can mix the egg right in the muffin pan with no need for an extra bowl
- I like to cook the pepper and onion slightly to caramelize the flavour, but you can save time and just add straight into the egg mixture without cooking
- You can also add some extra veggies into your meal prep the night before and set them aside ready to be used in the morning for a super-fast prep
This is such a versatile and delicious breakfast for life on the go and keeps well in the fridge for a couple of days.
- 6 eggs
- 1/2 red pepper diced fine
- 1 green onion diced fine
- 1/2 teaspoon of olive oil
- 1/4 cup grated cheddar cheese
How to make Breakfast Egg Muffins Pepper & Green Onion
Check out our easy step by step video
Step by Step Instructions
Preheat the oven to 375F
Heat the oil in a non-stick pan and add in the pepper and green onion and cook for 2 – 3 minutes until just starting to soften
Grease the cups of a nonstick 6 cup muffin pan using a little oil on kitchen paper
Break one of the eggs into a small bowl and whisk until combined
Pour into the muffin pan and repeat with the remaining eggs to fill all 6 muffin cups
NOTE: You may also break all of the eggs into one bowl and divide the mixture between the muffin pan cups
Season with salt and pepper
Divide the cooked vegetables evenly between the muffin cups and mix in
Divide the cheese evenly between each muffin cup and stir in
Bake for 20 minutes or until the tops are firm
Remove from the pan and enjoy!
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Breakfast Egg Muffins with Pepper and Green Onion
- 6 eggs
- 1/4 cup grated cheddar cheese
- 1/2 red pepper diced
- 1 green onion
- 1/4 teaspoon olive oil
- Preheat the oven to 375F
- Heat the oil in a non-stick pan and add in the pepper and green onion and cook for 2 - 3 minutes until just starting to soften
- Grease the cups of a nonstick 6 cup muffin pan using a little oil on kitchen paper
- Break one of the eggs into a small bowl and whisk until combined
- Pour into the muffin pan and repeat with the remaining eggs to fill all 6 muffin cups
- Season with salt and pepper
- Divide the cooked vegetables evenly between the muffin cups and mix in
- Divide the cheese evenly between each muffin cup and stir in
- Bake for 20 minutes or until the tops are firm
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.