When some of the fat has been released, add in your onions and any other thicker vegetable that needs more cooking (i.e. carrots, peppers).
Meat and Onions starting to saute
Let saute together until the onions/veggies are your desired tenderness. I cook this about 20 minutes because I really hate the taste of raw onions, and the veggies won't really cook up more in the oven so make sure it's how you'd eat it!
Add in your 12 raw eggs. If you want to make this an even 24 muffins, you could add in about 14 eggs Time to add the eggs
Stir it all together, and then divide it into your muffin tins (or pour it in your pan).
Mixture, ready for the muffin tins
Cups filled up and ready to bake!
Bake for 22-30 minutes until your muffins are golden on top.
Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots
Print Easy BreakfastEggMuffins Author. The great thing is you can roast or saute any veggies of your liking (or even turkey bacon if you’ve got meat eaters on your hands) to put in the cups – and presto, you have a wonderfully delicious and quick breakfast
eggs. Add chorizo and Allie’s Gator Spices, Spicy Taco Seasoning to vegetables and let rest stirring occasionally for 2 minutes or until cooled off a little so that the eggs won’t cook as soon as they are added. Crack all 11 eggs into the vegetable mixture and stir well using a fork