Egg Muffins
Category:
Gluten-free
,
Casein-free
,
Soy-free
,
Peanut-free
,
Tree Nut-free
,
Shellfish-free
,
Appetizers & Snacks
,
Breakfasts
by
rapaelofun1983rapaelofun1983
A wonderful breakfast and snack solution! Think of these as little quiches.
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Super easy
Fairly cheap
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Preparation time
15m
Cooking time
15m
Ingredients
For
6
Dozen(s)
Recipe
1
tablespoon(s)
olive oil
1
large sweet onion, finely chopped
1
green bell pepper, finely cholled
1
red bell pepper, finely chopped
1
jalapeno pepper, finely chopped
12
large eggs
1/2
teaspoon(s)
black pepper, ground
1/4
teaspoon(s)
sea salt
Egg Muffins Directions
Preheat oven to 350F.
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 the muffing pan with olive oil spray or coconut oil. Using a ¼ cup measuring cup, fill each muffing 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 of thin spatula.
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