Breakfast for 6

Egg Muffins

Name: Egg Muffins
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 eggs; 2 tbsp onion; 1 pinch salt (optional); 1 pinch pepper (optional); 1/4 cup spinach; 8 grape tomatoes; 1/4 cup shredded mozzarella cheese; 1/4 cup cooked bacon; 1/4 cup shredded cheddar cheese; 1/4 cup brown mushrooms; 1/4 cup red bell pepper; 1 tbsp parsley; 1/4 tsp garlic powder

Seasoned eggs bake in muffin cups with spinach, tomatoes, cheese, bacon, mushrooms, and peppers.

$1.14per serving $

35 minstart to table

6servings

American Gluten-free Low-carb Kid-friendly Budget Breakfasts Lunches Back to school

Ingredients

12 eggs
2 tbsp onion
1 pinch salt (optional)
1 pinch pepper (optional)
1/4 cup spinach
8 grape tomatoes
1/4 cup shredded mozzarella cheese
1/4 cup cooked bacon
1/4 cup shredded cheddar cheese
1/4 cup brown mushrooms
1/4 cup red bell pepper
1 tbsp parsley
1/4 tsp garlic powder

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with cooking oil.
Whisk the eggs, onion, salt, pepper, parsley, and garlic powder in a bowl.
Divide the spinach, tomatoes, mozzarella, bacon, cheddar, mushrooms, and bell pepper among the cups.
Pour the egg mixture into the cups, filling each about three-quarters full.
Bake for 18 minutes, until the centers are firm and the eggs reach 160 F.

Main ingredient on sale this week? See what to make with eggs on sale.