Looking for some easy breakfast ideas to change up your boring breakfast? No problem! This breakfast egg muffins recipe does just that! They are slightly different than my scrambled egg muffins recipe because we line the muffin cups with crescent rolls first! The kids just love them. I love them because the change up the boring routine and make morning a bit more fun.
With school starting in just a month I’m trying to find more creative ways to help out my mornings with quick and easy breakfast ideas. The kids love these!
If you like this recipe, try this amazing Overnight French Toast Casserole Recipe.
Watch me make this easy breakfast on my video:
I think you will love this Breakfast egg muffins recipe too!
- Crescent rolls (12 count)
- 12 large eggs
- ¼ dice red onion
- ¼ cup shredded cheese
- ¼ cup bell pepper of choice
How to make Healthy Egg Muffins:
1. Grease muffin pan and line with crescent rolls
2. Crack one egg into each crescent roll cup
3. Sprinkle with red onion, peppers and cheese
4. Bake at 375 degrees for 12 minutes (runny yolk, longer for firmer yolk)
Egg muffin cups are super easy to make!
Jazz up your mornings with these super fun egg muffin cups. If your kids are scared of the onions and peppers then omit them, but for me. I love them! They bring so much more flavor to the recipe and really MAKE this breakfast recipe.
Breakfast egg muffins recipe. This super easy egg muffin cups can be made quickly any day of the week. These healthy egg muffins are delicious.
- 6 Large Eggs
- 6 Large Egg Whites
- 1 cup Baby Spinach Chopped
- 1/2 Red Bell Pepper Diced
- 1/2 Green Bell Pepper Diced
- 18 Cherry Tomatoes Quartered
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Shredded Mozzarella Cheese
Preheat the oven to 350 degrees F.
Spray a muffin pan with non-stick cooking spray.
Divide the bell peppers, spinach and tomatoes evenly among the muffin tins.
Then top with the shredded mozzarella cheese (divided evenly among the muffin tins as well).
In a large mixing bowl, whisk together the eggs, egg whites, salt and pepper until well combined.
Top each muffin tin with the eggs mixture and fill just below the top of each one.
Bake for 24-26 minutes until the eggs are set.
Let cool for a few minutes and then carefully remove the egg muffins from the tin.
Serve warm immediately or cool completely to store in the refrigerator or freezer for later!
Jazz up your mornings with these super fun egg muffin cups.
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