Breakfast Egg Bits – 3 Ways

By Terri Ross

I hear all the time that breakfast is the most important meal of the day, but also the hardest to get in. And I agree, early morning hours don’t allow for one to be cooking up gourmet meals, if one values sleep! I found this recipe for muffin bites from and they are a go to for me – they take minutes to prepare on the weekend and seconds to warmup in the microwave during the week. And they have all the important components of a meal; carbs, protein and fat. Plus, they are easily adaptable to create whatever omelet creations are your favorite.




  • 12 large eggs
  • 2 tablespoons finely chopped onion, (red, white or yellow/brown)
  • Salt and pepper, to taste


  • 1/4 cup fresh spinach, roughly chopped
  • 8 grape or cherry tomatoes, halved
  • 1/4 cup shredded mozzarella cheese


  • 1/4 cup cooked bacon, chopped
  • 1/4 cup shredded cheddar cheese


  • 1/4 cup sliced brown mushrooms
  • 1/4 cup red bell pepper, (capsicum), diced
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic


Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

  1. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
  2. Add egg mixture halfway up into each tin of a greased muffin tin.
  3. Divide the three topping combinations into 4 muffin cups each.
  4. Bake for 20 minutes.
  5. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

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