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Healthy Breakfast Make Ahead Egg Muffins Recipe

Healthy Breakfast Make Ahead Egg Muffins. These oven baked egg muffins are easy to make ahead and reheat. What a great way to have a hot, quick, and protein-packed breakfast on a busy morning!

Ingredients

10 eggs

1/2 red bell pepper (finely chopped)

1 shallot (finely chopped)

1 Tablespoon olive oil

Salt

Pepper

Method

1

Preheat oven to 350. Line a muffin tin with parchment paper liners.

2

Heat a small skillet over medium high heat and add olive oil.

3

When oil is hot, add bell peppers and shallots, reduce heat to medium low. Season with salt and pepper.

4

Saute the pepper and shallot until soft and golden, about 5 minutes. Keep a close eye on it, as the shallot tends to burn quickly.

5

In the meantime, whisk eggs until scrambled, add salt and pepper to taste.

6

Spoon the peppers and shallot mixture evenly among the muffin tin liners.

7

Evenly pour the egg mixture over the pepper shallot mixture, filling each muffin cup about 3/4 full.

8

Bake in the oven until egg is set and puffy, about 15-20 minutes.

9

After removing from oven, immediately remove from muffin tin and allow to cool completely on a cooling rack.

10

Store in the refrigerator for up to five days.

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