Easy and Healthy Egg Muffin Cups for Breakfast or Brunch
I love making these egg muffin cups to have on hand for a quick and easy breakfast. The recipe is super easy and you can make these ahead of time for a special weekend brunch or to have during the week for breakfast before work or school.
This recipe is meatless, made with mushrooms and cheese. I like to use Baby Bella mushrooms because they have an intense meat-like flavor when cooked. Baby Bella Mushrooms are low-fat, cholesterol-free and a rich source of essential vitamins and minerals. These nutrients include selenium, niacin, copper and pantothenic acid.
If you want to add meat to these egg muffins, you absolutely can! Brown some sausage and mix in or crumble up some cooked bacon. Diced ham would also be tasty! If you are a tomato lover, they would be delicious added in as well.
For this recipe you will only use 8 to 10 mushrooms. To clean the mushrooms simply wipe them with a dry paper towel. Chop the mushrooms into small pieces. Once you are done chopping the mushrooms, they are ready to put into the egg mixture. You don’t have to cook the mushrooms before putting them into the egg mixture because the mushrooms will cook while in the oven! It really is a quick and easy recipe.
To fill 12 muffin cups you will need to scramble 10 eggs. Once the eggs are scrambled, add the salt and pepper and then stir in the mushrooms. Sprinkle the shredded cheese on top and you are ready to put these egg muffins in the oven! You can use any type of cheese that you like. I used a mix of cheddar and monterey jack cheese. And yes, I bought the cheese at the grocery store already shredded. If you want to shred your own cheese, by all means please feel free to do so.
If you plan on refrigerating these egg muffins to eat later, simple place them in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or oven when you are ready to eat them.
You will love having these egg muffins on hand for a quick breakfast that is ready to go and packed full of protein and energy for your day. You might even get your little not so fond egg eaters to try them because after all, they are muffins!
- 10 Eggs Scrambled
- 8 Baby Bella Mushrooms Chopped
- 1 Cup Shredded Cheese
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- Pre-heat oven to 350°
- Spray muffin tins with vegetable spray.
- Clean the mushrooms with a dry paper towel.
- Chop the mushrooms into small pieces.
- Scramble the eggs with salt and pepper in a large bowl.
- Add the chopped mushrooms to the egg mixture.
- Pour the egg mixture into the muffin tins, filling each tin about 3/4 full.
- Top each egg muffin with the shredded cheese, just enough to cover the tops of each egg muffin.
- Bake for 20 minutes.
- Remove from oven and let cool.