Egg Muffins


A wonderful breakfast and snack solution! Think of these as little quiches.

Super easy
Fairly cheap
Preparation time
Cooking time


For 6 Dozen(s)


  • 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
  • 0.5 teaspoon(s) black pepper, ground
  • 0.25 teaspoon(s) sea salt

Egg Muffins Directions

  1. Preheat oven to 350F.
  2. Sauté onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and continue cooking for another 2-3 minutes.
  3. While peppers are cooking, whisk eggs in a large bowl.
  4. 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.
  5. Coat the muffing pan with olive oil spray or coconut oil. Using a ¼ cup measuring cup, fill each muffing cup.
  6. 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.


Thursday, 05 May 2016
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