These yummy breakfast muffins are one of my go-to’s for meal prepping. They are simple to make (I used four dishes including my knife), super nutritious, and customizable. I am nursing and my little one is very sensitive to my diet, so the recipe below is gluten free and dairy free. But this would absolutely be AHHHMAZING with some gooey, melty, delicious cheese.
You can easily make these in a rectangular cake pan as a sort of baked frittata, but I like doing the muffins because it allows me to custom make them for myself and my son. I will add cheese to his and leave out the jalapenos.
They are portable and reheat in about 30 seconds.
Here’s the recipe. . .
Veggie Packed Breakfast Muffins
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Total Time: 27 Minutes
nonstick cooking spray
1 beefsteak tomato, diced
4 ounces baby portobello mushrooms, chopped,
1/2 jalepeno, deseeded and minced
1 clove crushed garlic
1/2 an onion, diced
1 cup broccoli florets, chopped
Heat oven to 300°F and spray a 12 muffin tin with nonstick cooking spray.
Heat a skillet (I use a heavy-bottomed stainless steel pan)
Add 2 tsp cooking oil and saute the mushrooms, jalapeno, and broccoli for 2 minutes. Add the garlic and tomato to the pan and continue to cook for an additional 5 minutes. Season mixture with salt and pepper to taste.
Distribute the veggie mixture among the 12 muffin cups. Crack an egg into each of the muffin cups, checking for shell as you go. Give the muffin pan an gentle shake to allow the egg to sink down to the bottom of each cup.
Fill a small dish (an 8 x 8 baking dish will do, or whatever you have on hand) with 2 inches of water and place on the bottom rack of the oven. This will ensure your eggs have a nice texture and stay soft. Cook your muffins on the top rack for 10-12 minutes. How thoroughly you cook them will depend on your personal preference. I like to leave my yolk a little soft.
Allow to cool in the pan before popping the muffins out onto a tray or plate. Cool to room temperate before stacking in a storage container and sticking them in the fridge!
Enjoy these little bites of heaven!
A few variations you could try. . .
**Bake in a 9 X 13 glass casserole dish for a yummy breakfast casserole
**Beat the eggs with 1/2 cup milk before adding to the pan
**Add eggs directly to the skillet after cooking the veggies. Most good quality stainless steel pans are oven safe. This is a great way to make a yummy one dish meal.
Get creative with what you add and involve your little ones. This is a great recipe for teaching kids about nutrition and planning ahead, and of course, is a fun way to spend time together in the kitchen.