Say "hello" to the easiest grab-and-go breakfast, ready in minutes. These are my Savory Breakfast Muffins and they're a quick, easy, prep-ahead recipe that will help you fuel up for your busy days. Whether you're running to school, work, or chasing littles around, these muffins are packed with everything that you need to start your day off feeling energized and ready-to-go!
Equipment
- Muffin Tin you'll need a standard-sized muffin tin to make these muffins!
Ingredients
- 12 Eggs
- ¼ Cup Milk of Choice
- ¼ Cup Arugula
- ½ Cup Baby Tomatoes halved
- ¼ Cup Basil chopped
- ¼ Cup Red Onion chopped
- 3 Slices Bacon chopped
Instructions
- To make these muffins, start by preheating your oven to 350 F.
- Next, line a muffin tin with liners or grease it well with butter or oil. Set it aside.
- Prepare the muffins by cracking the eggs into a large bowl and adding in the milk. Whisk them together until they're fully combined and the eggs have been beaten.
- Next, wash and chop the baby tomatoes, and add them to the bowl with the eggs alongside the chopped red onion, basil, and bacon. Whisk lightly to fully combine.
- Once the egg mixture is done, carefully transfer it into the muffin tin, ensuring that each cavity has been evenly filled.
- Transfer the muffin tin into the oven and allow them to bake for 20-25 minutes, until they're light, fluffy, and the eggs have been cooked through.
- Once the muffins are done, remove them from the oven. Garnish them with a pinch of flaky sea salt, if desired, then serve and enjoy!
Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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