Breakfast Egg Muffins

The simple Breakfast Egg Muffins Cups are the perfect make ahead breakfast muffins. Much better than egg mcmuffins and keto friendly too.

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Simple Breakfast Onion and Egg Muffins

Even though there isn't any school right now where grab and go breakfasts are needed, these simple breakfast egg muffins recipe is perfect for any day. I like to make these and have them ready when we are ready to hit the road in the RV. This way we don't have to stop and eat out. The kids love them and can even help themselves and let us sleep in once in a while. lol. This is one of our favorite eggs in muffin tin recipes.

Breakfast Egg Muffins Cups Ingredients

Onion, chopped
Oil
Eggs
Milk (optional)
Herbs de Provence
Salt
Ground black pepper
Mozzarella cheese, shredded (or as desired)
Cooking spray

How to Make Ahead Breakfast Muffins

1. Preheat oven to 350 degrees.

2. Heat a small pan with oil over medium high heat. Add in onions, cook while stirring occasionally until translucent. About 2-3 minutes.

3. In a large bowl add in eggs, milk, and seasonings. With a whisk, mix ingredients together.

4. Add mozzarella cheese and fold into egg mixture with a large spoon.

5. Spray muffin pan. Add ¼ cup of egg mixture to each “hole”. Top with a pinch of cheese, if desired.

6. Bake for 13-15 minutes, or until center is cooked.

7. Enjoy!

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