Mini Egg Muffins

Name: Mini Egg Muffins
Prep time: 45 min
Total time: 600 min
Yield: 10 servings
Ingredients: 1 Tbs. olive oil; 1 red pepper, seeded, chopped; 2 cups mushrooms, chopped; 2 scallions, sliced; ⅔ cup shredded sharp white cheddar cheese; 8 eggs; Sour cream and thyme (optional)

By First for Women Test Kitchen

Reviewed by Susan Chiusano

Start your morning off right by serving these make-ahead Mini Egg Muffins to your breakfast crowd! They’re rich and fluffy thanks to a combination of eggs, veggies and cheese. But, feel free to use egg whites to lighten up these savory bites!

Yields

10 servings

Total Time

10 hr

Prep Time

45 min

Ingredients

1 Tbs. olive oil
1 red pepper, seeded, chopped
2 cups mushrooms, chopped
2 scallions, sliced
⅔ cup shredded sharp white cheddar cheese
8 eggs
Sour cream and thyme (optional)

Instructions

Heat oven to 350°F. Line 30 mini muffin cups with liners; coat with cooking spray.

In nonstick skillet, heat oil over medium-high heat. Add pepper; cook, stirring, 5 min. Add mushrooms; cook, stirring, 4-5 min. Stir in scallions. Divide veggies and cheese evenly among cups. Beat eggs with 1⁄4 tsp. salt and 1⁄4 tsp. pepper; pour into cups. Bake 10-12 min. Let cool. Cover; chill overnight. Before serving, heat oven to 250°F. Bake egg muffins until hot, 15 min. If desired, top with sour cream and thyme.