These egg muffins are easy to make and are like mini breakfast soufflés! They are the perfect healthy breakfast or a quick, delicious snack. Feel free to make them with any vegetables that you have on hand and jazz them up with jalapeños, sausage or bacon. I used a couple of sweet bell peppers, onions, leftover steamed broccoli and topped the egg muffins with shredded mozzarella cheese. Generously spray the muffin tin with non-stick spray or coat with butter or olive oil. This step, and removing the muffins from the tin before they completely cool will help with the release of the egg muffins.
Preheat oven to 350°F. Generously grease a 12-cup muffin tin with non-stick spray. In a large skillet, heat the olive oil and sauté the onions and peppers over medium-high heat for 3-5 minutes until softened. Add the steamed broccoli and continue cooking for another 2-3 minutes. Lightly season the vegetables with salt and pepper.
While the vegetables are cooking, whisk the eggs in a large bowl. Lightly season the eggs with salt and pepper. Once the vegetables are cooked, remove them from the heat and let cool for a few minutes. Fill the muffins cups equally with the sautéed vegetables. Using a measuring cup with a spout, fill each muffin cup equally with the whisked eggs, covering the vegetables. Add a pinch of cheese to each muffin cup, if using.
Place the muffin tin in the oven. Bake the egg muffins for 20-25 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 3 days and will reheat well.