These Breakfast Egg Muffins are healthy, protein-packed, and loaded with delicious goodies. Perfect for on the go mornings and are easily customizable!
Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
3/4cupshredded Fontina or Gruyere cheese
5slicesbacon, diced small, cooked
1 1/4cupscooked finely chopped broccoli
1/4cupgrated Parmesan cheese
Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, whisk together the eggs, milk, and all the seasonings until well blended. Stir in the Fontina cheese, bacon, and broccoli.
Divide mixture evenly among the muffins cups, filling about 3/4 way full. Sprinkle the Parmesan cheese over the tops.
Bake until the eggs are set and golden around the edges, about 15-17 minutes.
For recipe variations, please refer to the full article
You can make these in advance and store them for later: Simply make this recipe according to recipe directions, allow to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months. Reheat them in the microwave just before serving.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.