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Egg Muffins with Peppers and Onions

close up of egg muffins

Ahh, cute little egg muffins.  Quite possibly one of my easiest and yummiest breakfasts.  This is really the type of recipe that falls within the “make it your own” … but I’m happy to share the version of egg muffins I make the most (and then how I eat it).

cut open egg muffin

Ingredients for egg muffins:

  • 10-12 eggs, all depends on the amount of other ingredients (for my recipe, I used 10 eggs because I had a lot of fillers)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 yellow onion
  • 8 pieces of prosciutto
  • 2 cups shredded parmesan cheese
  • 1/2 tsp Salt
  • 1 tsp Pepper

Ingredients for refried beans:

  • 1 can of pinto beans, drained and rinsed
  • 1 small shallot, diced
  • 32oz container of chicken stock
  • Salt
  • Pepper
  • Olive oil
close up of eggs with peppers and proscuitto

Directions for eggs:

Preheat oven to 400 degrees F.

Lightly grease a muffin pan.  Divide the 8 pieces of prosciutto between each muffin section.  Place the prosciutto so it’s covering the bottom and then going up the sides of each section (it’s okay if the entire muffin section isn’t covered with prosciutto).  Bake in the oven for about 10-15 minutes, until the prosciutto is slightly crispy.  Remove from the oven.

Dice the bell peppers and onion into small pieces (about 1/4″ dice or a bit smaller).  Add your eggs to a large bowl and beat.  Once whisked together, add the peppers, onions,  salt, pepper, and half of the cheese.  Then whisk together until combined.

Very carefully, add the egg mixture into each muffin section (you want to fill to just below the top).  Sprinkle the top of each with the remaining shredded cheese.

Bake for 20-25 minutes.

Directions for beans:

On high, heat 1 tbsp of olive oil in a skillet. Add diced shallots. Cook shallots until they’re softened.

Add 2 more tablespoons of olive oil and then add pinto beans. Stir together with shallots. Let beans and shallots cook for a few minutes, stirring occasionally.

Next, add enough chicken stock so that the beans are completely covered and stir. Once the mixture starts to simmer, reduce heat to medium, stir occasionally, and cook so the beans absorb the stock. When the beans have absorbed most of the liquid, repeat the process of adding stock and letting it simmer.

Once you’ve gone through the chicken stock process twice, remove the mixture and put into a blender or food processor. Process the beans until you get the consistency you like (I prefer mine really smooth). If your mixture is too thick, add more chicken stock to thin out the mixture.

aerial view of egg muffins

These are great to eat on their own.  However, I like egg sandwiches, so I squish mine between an english muffin and add refried beans (recipe for this will be on the blog later today).   

Alternative suggestions for egg muffins:

-If making plain egg or egg & cheese muffins, you’ll need all 12 eggs to fill an entire pan.

-Instead of prosciutto, you can use ham or bacon, you’ll just have to adjust the cooking time for this section.

-Adding ground sausage to the egg mixture is amazing, but I’d eliminate the “prosciutto” first step.

-These freeze beautifully. Let them cool and put into freezer safe container. When ready to eat, pop into the microwave for a few minutes.

egg sandwich with coffee

For additional breakfast ideas, check out our banana pancakes.