Are you always in a rush in the morning, but don't want to skip breakfast or settle for an unsatisfying meal? This egg muffin tin bake might be your perfect solution! This convenient and customizable breakfast option is not only filling & nutritious, but it can also be prepared ahead of time & stored in the fridge or freezer for a quick morning bite.
With this recipe, you can have a hot breakfast in minutes without sacrificing flavor or nutrition! This easy & hassle-free breakfast option can be prepared ahead of time & stored in the fridge for a grab-and-go meal.
My egg muffin is a versatile breakfast option that can be customized to fit your preferences & dietary needs! With countless ingredient combinations, you can mix & match to create a unique & delicious breakfast every time!
Eggs are an excellent source of protein, which can help keep you feeling full throughout the morning. Adding vegetables to the mix can increase fiber & nutrient intake, & studies show that a high-protein breakfast with veggies can improve blood sugar control & insulin resistance.
Start by dicing the bell peppers and chopping up the bail. Set aside and spray a muffin tin with spam.
Place one slice of ham in each well of the muffin tin.
Now crack one egg into the middle of the ham. If you prefer scrambled eggs, crack your egg into a bowl, scramble it, & then add it to the well. If you choose to scramble your eggs- this is when you will want to season your eggs. Mix well!
Season, season, season!! Add the oregano, chili flakes, salt, pepper, & any other seasonings of your choice!
Sprinkle on the bell peppers & any other diced veggies of your choice. Make sure to not completely cover the top of the egg so you can make sure it's fully cooked!
Top each well off with fresh basil
Bake at 350° F for 15-20 minutes or until the eggs are fully set. Remove from tins by running a knife around the rim & pulling the egg muffin out of the tin. Enjoy!