My husband had been asking for something like these for a few weeks. When I was asked to create some healthy and easy recipes for a workshop this month I figured this was as good a time as any to try them.
We typically don’t eat a lot of animal products regularly but eggs can be a wonderful and filling source of protein, vitamins and minerals. These muffins are like portable omelets that you can fill with just about anything, we chose veggies and a few bits of benevolent bacon by Sweet Earth Foods for a little umami. I encourage you to find pasteur raised, organic and local eggs if you can. Chickens raised this way produce eggs that have more vitamins minerals and are all round better for you. When I was growing up we had several hens as pets and their eggs were always much better than anything we bought from the store.
These can be made ahead and eaten throughout the week. I just heated my up in the toaster oven but you could probably use the microwave if needed, although I can’t say if it would change the texture.
- 12 Eggs
- ½ Green Bell Pepper
- ½ Cup Finely Chopped Red Onion
- ¼ Cup Diced Tomatoes
- 4 Slices of Benevolent Bacon, chopped
- 3 tbl Water
- ¼ tsp Sea Salt
- Freshly Ground Pepper to taste
- Preheat oven to 350°F
- Place Muffin wrappers into muffin tin(s). I used silicon muffin cups but paper should work too.
- Scramble eggs in a large bowl, add water, salt and pepper.
- Either add mix ins and then scoop into muffin tins or scoop egg mixture into tins and add the mix ins to each one individually.
- Cook for 18-25 minutes depending on how big your muffin cups are. Mine took more toward 25 and I filled a regular size tin up all the way. To check if they are done place a toothpick in the center. It should be dry. Use your best judgement on how long you want to cook them. They will get dryer the longer you bake them.
Tell me in the comments, what would you put in your egg muffins?