Good morning! I say this because, your morning routine just got a bit more easier with these super tasty egg muffins. I love this recipe because of the variety of flavours and because it’s quick and easy. You’ll be able to make 12 egg muffins, whatever flavour you like and they will last all week in an airtight container. All you have to do is reheat and BAM breakfast is done! The hardest part will be choosing which one you’ll devour;) Let’s get started…
Your choices for your mixture are endless so maybe start with whatever you have in your fridge, like last night’s dinner leftovers or dig through the veggie crisper and see what you got. Above are some ideas…tomato, feta, green onion & spinach…peppers, spinach, mushrooms & cheddar cheese or ham, cheese & veggies. You will need a non-stick muffin pan and spray it with PAM cooking spray…on a side note, the eggs are going to stick a bit no matter what you do, I thought of parchment cupcake liners but its kinda expensive so some good old elbow grease will clean the tins. Dice up your ingredient into small pieces including the spinach so that the egg can get thru it all and cover it. Add 12 eggs and a dash of salt and pepper into a bowl and whisk together. Use a small ladle or 1/2 measuring cup to portion out the egg. Don’t worry if it doesn’t fill up the cup, the egg will expand. Or you could just crack one egg per cup. Bake at 350 degrees for 20-25mins. To make sure your egg muffins are cooked, poke with toothpick, it should come out clean if eggs are cooked. Remove eggs from muffin tin with spatula so it doesn’t fall apart. You’ll notice in the picture above there are Garlic & Herb Breakfast Sausages in the picture, recipe is on the blog.
