Flourless Egg Muffins are filled with sautéed bell peppers, onions and mushrooms. Add some fresh tomatoes and grated cheese and you have a perfect little protein bite to satisfy any craving.

Sometimes I need a little pick me up in the morning. I want something that is easy to make. These Flourless Egg Muffins are the perfect breakfast. They are filled with bell peppers, onions, mushrooms, tomatoes and a little cheese. The nice thing is you can customize them to your own taste. You can add bacon, ham, sausage, broccoli, spinach or any other vegetable.

Besides being a food blogger, I have a full time job as a school teacher. These Flourless Egg Muffins are my go to breakfast. Usually I place several in a plastic bag and reheat at home or work. They are a perfect shot of energy in the morning or any time during the day.

How to Make Flourless Egg Muffins

Name: Flourless Egg Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 Cup Yellow Bell Pepper, (about half a pepper); 1/2 Cup Orange Bell Pepper, (about half a pepper); 1/2 Cup Red Bell Pepper, (about half a pepper); 1 Med. Onion; 2 Cups Mushrooms; 1 Tbsp. Butter or Olive Oil; 2 Med. Tomatoes; 1 1/2 Cups Cheddar Cheese; 9 Eggs

1. Cut all the vegetables into small pieces. Sauté the peppers, onions and mushrooms in a little butter or olive oil. Cook the vegetables for about 5 minutes stirring occasionally. You want the onions to be translucent and the mushrooms to have released all their liquid. Yellow, orange and red bell peppers are the sweetest of the peppers. These make a perfect addition in these muffins. I find green peppers are a little too strong.

Once you cook the peppers, onions and mushrooms, let the vegetables cool. I like to cook the vegetables the day before and refrigerate them. You don’t want the vegetables cooking the egg mixture when you add them together.

Colorful bell peppers add so much sweetness to these muffins.

2. Grate your cheese of choice. I like cheddar in these flourless egg muffins. I always grate it on the smaller side of a box grater. Smaller cheese helps the cheese melt faster while cooking. Once you bite into a cooked egg muffin you can’t even detect the cheese, but the flavor it there.

3. Beat the eggs with a wire whisk. Add the cooked vegetables, grated cheese and chopped tomatoes. You do not need to add any water or milk. The water content from the tomatoes is enough to thin out the eggs. A thinner batter helps everything cook evenly. So if you choose not to put vegetables in, please add 1/4 cup of water.

Fresh tomatoes add just the right amount of water to eggs.

4. Spray the cupcake tins well with vegetable spray. These Flourless Egg Muffins have a tendency to stick so you want to give them all the help you can.

5. Adding salt and pepper is not necessary. I don’t add salt and pepper because I like the sweet taste of the vegetables. Feel free to add salt and pepper if you think they need it.

6. Fill the muffin tins almost to the top. Use a quarter cup measuring cup to fill each muffin tin. It is the perfect amount for muffin tins. The eggs will rise a little, but not that much.

7. Place the filled muffin tins in a 350° oven. Bake for 25-30 minutes. In my oven, 30 minutes is the perfect amount of time.

8. Skipping a muffin tin when filling them up creates evenly baked flourless egg muffins. If I have time to cook several trays, I like to skip a spot in the muffin tin and put the egg mixture in every other tin. This gives enough air flow to really crisp the outer edges of the muffins. The crispy edges make the egg muffins slide out of the tins for an easy clean up.

9. After cooking, immediately loosen from muffin tins. Use an offset spatula to loosen them. You can refrigerate these muffins up to a week. You can also freeze them and pull them out as needed. As mentioned above, I love to put two in a plastic bag and freeze them.