Homemade Breakfast Egg Muffins

Egg_Muffins_4_photo_Directions_HCWellnessWe posted the photo on the left, from HCWellness to make delicious, healthy and very easy homemade egg muffins filled with eggs, veggies, cheese and imagination. Our readers asked for a little more information than what was shown in the photos and we love to make our readers happy!

Below is the basic recipe with suggestions from the Naturally Nourishing staff.



Eggs, Your Imagination … Along With Some Naturally Nourishing Suggestions

12 fresh eggs
½ tsp. sea salt
¼ tsp. black pepper

Topping Suggestions:
Green, red, yellow peppers sliced thin
Onion- chopped or sliced
Broccoli – chopped small
Cooked Quinoa – 1/2 tsp. in each muffin center
Carrots Shredded
Spinach – chopped or put a leaf or two in each cup
Cherry tomatoes – halved
Mushroom slices – sautéd

Cheese – Optional
Cottage cheese – fat free, vegan, non-dairy, etc
Low fat Mozzarella
Vegan cheese

Directions :

•Preheat oven to 350 degrees F°. Line muffin pans with paper muffin/cupcake papers. (They WILL Stick if you skip this step)
•Beat eggs in a large bowl. Stir in salt and pepper and set aside.
•Add your choice of toppings to the muffin tins
•Pour enough egg mixture to just enough to cover the toppings. (No more than ¾ full)

Bake for 20 to 25 minutes. Insert a knife in the center of one; if it comes out clean, they are ready to eat!

These can be prepared the night before … pop in the oven in the morning.
They may also be cooked and frozen … just a few seconds in the microwave to reheat.
Great way to spend time with the little one’s while inspiring creativity and love of healthy foods.

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