Breakfast Egg Muffins

Protein-packed and nutrient-rich, these soft, fluffy egg muffins are a great breakfast option for busy families and can be easily customized by adding different chopped vegetables like bell peppers or tomatoes. They provide a boost of choline which is important for babies, kids, and parents too. Consider omitting the salt if preparing for an infant.

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Breakfast Egg Muffins Recipe

Breakfast Egg Muffins

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Yield: 9 (2 muffins per serving)

Author: Malina Malkani

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Protein-packed and nutrient-rich, these soft, fluffy Breakfast Egg Muffins are a great breakfast option for busy families and can be easily customized by adding different chopped vegetables like bell peppers or tomatoes. (This recipe may contain affiliate links. Rest assured that I only recommend brands that I know and love! As an Amazon Associate I earn from qualifying purchases.)

Ingredients

• 3 teaspoons extra-virgin olive oil
• 1 medium onion (minced) or 1/2 cup onion (minced)
• 1/2 cup chopped baby Bella mushrooms (finely chopped)
• 1 cup spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups frozen hash brown potatoes (thawed)
• 1/2 cup spinach (finely chopped)
• 2 cups shredded cheddar cheese (divided)
• 2 cups milk
• 1/4 teaspoon black pepper
• (1/4 teaspoon salt, omit if serving to an infant under 12 months)
• 4 eggs (beaten)

Instructions

1. Preheat oven to 400 degrees° F
2. Heat a non-stick, medium-sized skillet to medium heat and add olive oil.
3. Add onions and mushrooms to the skillet. Sauté until onions are soft and translucent.
4. In a medium bowl, combine the flour, baking powder and baking soda.
5. In a medium bowl, combine the onion mixture, spinach, hash browns, 1 1/2 cups of cheese, flour mixture, milk, salt, pepper, and eggs. Mix until combined.
6. Grease a 12-cup muffin tin with cooking spray. Scoop 1/4 cup of egg mixture into each cup.
7. Bake uncovered for ~25 minutes or until an inserted toothpick comes out clean. Sprinkle the remaining cheese over the top and bake for 2 more minutes or until the cheese is melted.
8. Cool for at least 5 minutes and serve hot

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Leftovers can be easily reheated in the microwave
• Omit salt if preparing for an infant

Thank you my intern, Linsay Showalter for her help in the development and creation of this recipe

Nutrition Facts

Calories

292

Fat

14

Sat. Fat

7

Carbs

27

Fiber

3

Net carbs

24

Sugar

3

Protein

14

Sodium

399

Cholesterol

104

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https://www.malinamalkani.com/recipes/breakfast-egg-muffins

Egg, Muffins, Cheese

Breakfast