Preheat oven to 375 degrees.
Coat 12 muffin cups with cooking spray.
In a medium bowl, combine onions, mushrooms, and bell peppers. In a separate bowl, whisk together eggs, egg whites, Italian seasoning, salt, and pepper.
Spoon vegetable mixture into muffin cup, filling each one about 2/3 full.
Using a 1/3-cup measuring cup, scoop egg mixture into the muffin cups, filling each cup close to the top.
Sprinkle the tops of each muffin cup evenly with cheese.
Bake for 25-30 minutes or until golden, puffy, and cooked through.
Modifications:
Dairy-Free: Omit cheese or use dairy-free cheese. If you omit cheese entirely, add 1/2 cup cooked breakfast meat. (Ex: crumbled bacon, sausage crumbles, or diced sausage links.)
Paleo: Omit cheese. Add 1/2 cup cooked breakfast meat. (Ex: crumbled bacon, sausage crumbles, or diced sausage links.)
These muffins reheat well. This is a great recipe to make ahead of time and use throughout the week! Store them in an air-tight container in the refrigerator.
Ingredients
Directions
Preheat oven to 375 degrees.
Coat 12 muffin cups with cooking spray.
In a medium bowl, combine onions, mushrooms, and bell peppers. In a separate bowl, whisk together eggs, egg whites, Italian seasoning, salt, and pepper.
Spoon vegetable mixture into muffin cup, filling each one about 2/3 full.
Using a 1/3-cup measuring cup, scoop egg mixture into the muffin cups, filling each cup close to the top.
Sprinkle the tops of each muffin cup evenly with cheese.
Bake for 25-30 minutes or until golden, puffy, and cooked through.
Modifications:
Dairy-Free: Omit cheese or use dairy-free cheese. If you omit cheese entirely, add 1/2 cup cooked breakfast meat. (Ex: crumbled bacon, sausage crumbles, or diced sausage links.)
Paleo: Omit cheese. Add 1/2 cup cooked breakfast meat. (Ex: crumbled bacon, sausage crumbles, or diced sausage links.)
These muffins reheat well. This is a great recipe to make ahead of time and use throughout the week! Store them in an air-tight container in the refrigerator.