Breakfast-on-the-Go Egg Muffins

The Divas are not morning people, getting up to go to work is painful, we prefer a lengthy morning lounging in bed with our coffee and a good book. Instead we must wake up early and run to the office like peasants! We usually wake up cranky, hungry and in need of caffeine – and these healthy Breakfast-on-the-Go Egg Muffins can be made in advance, we pop them in the toaster oven before our shower, or microwave them. We always enjoy them with our cappuccino before dashing to the office. They’re very versatile, you can use different vegetables and fresh herbs, and even omit the meat and make the egg cups vegetarian, but that’s no fun!

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Breakfast-on-the-Go Egg Muffins

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12 Muffins
  • Difficulty: easy
  • Recipe type: Breakfast

Ingredients:

  • Olive oil
  • 1 white onion, finely diced
  • 2 garlic cloves, minced
  • 227g button mushrooms, finely diced
  • 2 handfuls baby spinach, finely chopped
  • 2 tbsp Italian parsley, finely chopped
  • 5 large eggs
  • 1 cup milk
  • 1 ½ cups cheese, shredded (we used cheddar)
  • Tabasco
  • Salt and pepper
  • 12 slices turkey / chicken breast or ham

Directions:

  1. Sauté the white onion in the olive oil until translucent, add the minced garlic and cook for 30 seconds. Add the mushrooms, and season with salt and pepper, cook for 3-5 minutes until all the vegetables are cooked through. Add Italian parsley, stir and set aside to cool
  2. Whisk eggs in a large bowl, add milk, whisk again. Add cheese and Tabasco, stir to combine
  3. Add the vegetables to the eggs, stir and season with salt and pepper
  4. Coat the chambers of a muffin tin with olive oil. Fit one slice of turkey / chicken breast or ham in each chamber
  5. Spoon the mixture into each chamber of the muffin tin until it’s ¾ full
  6. Bake at 350 F for 25 minutes or until a toothpick inserted in the center comes out clean
  7. Let cool 10 minutes before serving, or reheats well!

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