Aesthetically, you’ll want to serve these muffins shortly after removing from the oven. They will shrink up a bit and loose some of their fluffy texture once they sit out too long—kind of like soufflés!
These are a perfect on-the-go meal or snack. They also work great if you have a few folks coming by for breakfast. Accent them with a little sausage, bacon and fruit and you have a “finger food” breakfast for folks that keeps clean-up nice and quick.
The jalapeños are optional if you want a kick. I suggest having some guacamole or salsa handy to top these. Feel free to add your favorite omelet ingredients to the frying pan and sauté them in with the onions to make these your own.
1 tablespoon (15 ml) olive oil
1 large sweet onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, chopped
1 jalapeño pepper, finely chopped (optional)
12 large eggs, whisked
½ teaspoon black pepper
¼ teaspoon salt (optional)
- Preheat oven to 350°F (175°C).
- Sauté onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and continue cooking for another 2-3 minutes.
- While peppers are cooking, whisk eggs in a large bowl.
- Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.
- Coat a large muffin pan with olive oil spray or coconut oil. Using a ¼-cup (60 mL) measuring cup, fill each muffin cup.
- Place in oven for 10–15 minutes. Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.
Plan Ahead—To make this really quick and easy, sauté veggies the night before. Keep them in the refrigerator and simply stir them into your eggs when you’re ready to make the muffins.
Variations—For some added protein, sauté some of your favorite sausage or some ground turkey or beef, and mix into the egg mixture, about ½ - ¾ pound (225-350g) would be sufficient.
Hint—These also freeze incredibly well.
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Breakfast egg muffins whisk eggs with sauteed sweet onion and peppers, then bake the batter in muffin tins until the tops puff golden. They are grab-and-go breakfast that cleans up fast and freezes perfectly. Serve a platter with sausage, bacon, and fruit for a finger-food crowd.
Pro Tips
- Cool the sauteed vegetables a few minutes before they join the eggs - hot peppers scramble the eggs in the bowl.
- Fill the cups with a 1/4-cup measure so every muffin bakes to the same height.
- Serve them straight from the oven - like souffles, they shrink and lose their fluff as they sit.
- Saute the vegetables the night before and refrigerate; the plan-ahead move makes this a five-minute morning.
Frequently Asked Questions
How do I store them?
They freeze incredibly well; reheat straight from frozen for a fast breakfast.
Can I add meat?
Brown 1/2-3/4 pound of sausage, turkey, or beef and mix it into the egg batter per the variation.
What should I top them with?
Guacamole or salsa - the recipe keeps both handy.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Sauté onions in olive oil over medium-high heat for 2-3 minutes.
- Add peppers and continue cooking for another 2-3 minutes.
- While peppers are cooking, whisk eggs in a large bowl.
- Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.
- Coat a large muffin pan with olive oil spray or coconut oil.
- Using a ¼-cup (60 mL) measuring cup, fill each muffin cup.
- Place in oven for 10–15 minutes.
- Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.
