3-Ways To Make Egg Muffins | Healthy Meal-Prep Breakfast

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture and is low in calories.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often cheaper.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower can provide a similar texture.

Chop red bell peppers, green onions, and onion separately.

Slice grape tomatoes and mushrooms, and finely dice carrot and corn.

Cook mushrooms in a skillet over high heat with a blob of butter until done, adding salt towards the end to avoid water release.

Preheat the oven to 375°F (190°C).

Brush a muffin tray with oil to prevent sticking.

Add chopped green onions to the muffin cups as a base flavor.

For the first variety, add finely chopped carrots and corn to the muffin cups.

Add broccolini on top of the carrot and corn mixture, leaving space for the egg.

For the second variety, add chopped red bell pepper, cooked mushrooms, and turkey bacon to the muffin cups.

For the third variety, add more turkey bacon, chopped green bell peppers, and grape tomatoes to the muffin cups.

Crack 12 large eggs into a measuring jug, season with salt and black pepper, and whisk until well combined.

Pour the egg mixture into the muffin cups, filling them about 3/4 full to prevent overflow during baking.

Top each muffin cup with grated mozzarella cheese and optionally add red chili flakes for spice.

Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted comes out clean.

Allow the muffins to cool slightly before removing them from the tray using an offset spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens