Easy to make mini breakfast soufflés! These egg muffins are the perfect healthy breakfast or a quick, delicious snack. I usually make them with ground turkey for some added protein. Feel free to make them with any veggies you have available.
- 1 tablespoon olive oil
- 1 large sweet onion, finely chopped
- 1 cup asparagus, finely chopped
- 1 red bell pepper, finely chopped
- 12 large eggs, whisked
- Salt and freshly ground pepper to taste
**Variation: to add protein, sauté 1/2-3/4 lb of ground turkey, ground beef or sausage and add into the egg mixture.
Preheat oven to 350°F.
Sauté onion in olive oil over medium-high heat for 2-3 minutes. Add asparagus and peppers and continue cooking for another 2-3 minutes.
While the vegetables are cooking, whisk eggs in a large bowl.
Once the veggies are cooked, remove them from the heat and let cool for a few minutes. Stir the sautéed veggies into the eggs mixture and stir well. Add salt and freshly ground pepper to taste.
Generously grease the muffin tin with olive oil spray or coconut oil. Using a 1/4 cup measuring cup, fill each muffin cup with the egg and veggie mixture.
Place the muffin tin in the oven. Bake the egg muffins for 10–15 minutes. Remove them once the the tops rise, and they are golden brown. Take them out of the muffin tray before they cool completely. They will shrink up as they cool. The egg muffins can be stored in the refrigerator for a few days and they reheat well. Makes 12 egg muffins.
Source: Paleo Comfort Foods