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Carolyn Coffin Coaching

Improve your fitness. Preserve your health.

Egg Muffins

Course: Breakfast | Dietary Restrictions: Gluten Free, Grain Free, Nut Free

Egg muffinsSunday is egg muffin day at my house.  We whip up a big batch, eat some for breakfast, and refrigerate (or freeze) any leftovers for quick, easy snacks during the week. This is a great way to make eggs portable for work or school. Package them in a to-go container to enjoy either hot or cold.

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Egg Muffins
Recipe type: Breakfast
Cuisine: American
Prep time:  20 mins
Cook time:  25 mins
Total time:  45 mins
Serves: 12 muffins
 
Ingredients
  • 6 eggs
  • 4 slices bacon
  • ½ white onion, chopped
  • 1 crown broccoli, chopped
  • ¼ cup shredded cheddar cheese
  • extra virgin olive oil (or butter)
Instructions
  1. Cook bacon. Transfer to a plate. Pat off extra fat with a paper towel. Chop into pieces. (This step can be done ahead of time to reduce prep time).
  2. Preheat oven to 375 degrees.
  3. Whisk eggs in a large bowl.
  4. Add in chopped onion, chopped broccoli, chopped bacon and shredded cheddar. Stir until ingredients are mixed thoroughly.
  5. Grease a muffin tin with olive oil or butter (or my favourite, purchase reusable silicone muffin cups). Spoon in the egg mix, filling ⅔ of each tin.
  6. Bake 25 minutes. Remove from oven and let cool for 5 minutes before eating.
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3.5.3229

 

 

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