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.
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
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
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.
