Breakfast Egg Muffins Recipe - Microwave Egg Muffins

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while still providing a savory flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: mozzarella

Cottage cheese is lower in fat and calories, while mozzarella is more affordable.

Preheat the oven to 375°F (190°C).

Heat some olive oil in a pan.

Add chopped onions to the pan and sauté them.

Add red bell pepper, chopped mushrooms, and garlic to the pan and sauté together.

Add regular pork sausage to the pan, breaking it up as it cooks until there is little or no pink left.

Season with salt and black pepper while cooking.

Add chopped asparagus to the pan and sauté briefly.

Transfer the cooked vegetables and sausage to a mixing bowl.

Add drained frozen chopped spinach to the mixing bowl and fold it in with the vegetables.

Pour egg beaters into the mixing bowl with the vegetables and spinach, and season with more salt and black pepper.

Fold the egg mixture together with the vegetables until combined.

Spray non-stick muffin tins with cooking spray.

Spoon the mixture into the muffin tins, filling each about 3/4 full.

Top each muffin with cheddar jack cheese.

Bake in the preheated oven for 20-25 minutes until puffed and lightly crusty.

Let the muffins cool for a few minutes before removing them from the tin.

Use a spatula to carefully transfer the muffins to a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens