Healthy Breakfast Egg Muffins (3 Ways)

Ingredients

• Egg

  Whole, fresh eggs

  12 large or 600g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Flower clusters, raw

  4 cup flowerets or 284g

• Bacon

  Raw, cured pork

  300g

• Cheddar cheese

  1 cup, melted or 244g

• Chives

  Freeze-dried

  ¼ cup or 0.8g

• Italian sausage

  Pork, raw

  8 oz or 227g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Kale

  Scotch, raw

  3 cup, chopped or 201g

• Parmesan cheese

  Grated

  1 cup or 100g

• Grape tomatoes

  Red, ripe, raw, year round average

  2.4kg

• Spinach

  Raw

  1 cup or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Goat cheese

  Hard type

  6 oz or 170g

Directions

1. Egg Base - Same For All Flavors
2. Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
3. Broccoli, Bacon & Cheddar
4. Slice the bacon into 1/2-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
5. Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5-6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
6. Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
7. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
8. Sausage, Kale & Parmesan
9. Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it's just browned.
10. If there's enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.
11. Fill the muffin tray about 1/2 full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
12. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
13. Spinach, Tomato & Goat Cheese
14. Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.
15. Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.
16. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

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