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.

Banana Walnut Muffin Recipe Alt Text

Makes

6 muffins

Prep Time:

15 minutes

Cook Time:

20 minutes

Good For:

breakfast

Ingredients

  • 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

Step 1

Preheat the oven to 375F

Step 2

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

Step 3

Grease the cups of a nonstick 6 cup muffin pan using a little oil on kitchen paper

Step 4

Break one of the eggs into a small bowl and whisk until combined

Step 5

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

Step 6

Season with salt and pepper

Step 7

Divide the cooked vegetables evenly between the muffin cups and mix in

Step 8

Divide the cheese evenly between each muffin cup and stir in

Step 9

Bake for 20 minutes or until the tops are firm

Step 10

Remove from the pan and enjoy!

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Breakfast Egg Muffins with Pepper and Green Onion

This recipe makes a breakfast egg muffin that is bursting with flavour coming in under 90 calories. This is such a versatile and delicious breakfast for life on the go and keeps well in the fridge for a couple of days.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 6
Calories 87 kcal

Ingredients
  

  • 6 eggs
  • 1/4 cup grated cheddar cheese
  • 1/2 red pepper diced
  • 1 green onion
  • 1/4 teaspoon olive oil

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
  • 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

Calories: 87kcalCarbohydrates: 1gProtein: 7gFat: 6gSaturated Fat: 2gCholesterol: 169mgSodium: 92mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 615IUVitamin C: 13mgCalcium: 59mgIron: 1mg

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.

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