Start your day off right with these delicious, healthy Breakfast Egg Muffins! Like a frittata but in muffin form, they are filled with protein and get a boost of nutrients from bell pepper, onion and broccoli. Meal prep these easy breakfast bites at the beginning of the week and enjoy a tasty grab-and-go option for busy mornings.
Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray and set it aside.
Heat a skillet on medium heat with a tablespoon of oil.
Once the oil is heated, add the veggies, bell pepper, onion, and broccoli. Sauté the veggies for 3-5 minutes. Remove the skillet from the heat and set it aside.
In a large bowl, crack the eggs and whisk. Add the spices; garlic powder, parsley, black pepper, salt, and red chili flakes.
Add the sautéed veggies to the egg mixture and whisk until just combined.
Pour the egg mixture into the greased muffin pan, filling almost higher than 3/4th. Bake the egg muffins for 17-20 minutes.
Transfer the baked muffins to a serving platter and garnish with some fresh onions and serve.
Notes
Storing leftovers: Once the egg muffins are completely cool, transfer them to an airtight container and refrigerate for up to 5 days.
Freezing: For longer storage, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight, and follow the reheating instructions below. Or skip thawing and microwave for 1–2 minutes, or until warmed through.
Reheating: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. Or place in the oven and bake, covered, at 350°F for 5–10 minutes, or until warmed through. You can also air fry at 375°F for 3–4 minutes, or until warmed throughout.