Egg Muffins

I don’t know about you, but my mornings are always hectic, and breakfast is typically an afterthought, usually in the form of something I can quickly scarf on my way out the door. In an effort to add some variety and protein into my frenzied mornings, I started making these tasty egg muffins in advance so that I can simply microwave them as needed. They’re a cinch to make, yummy, and way better than my go-to granola bar. Check out the recipe below and give your mornings a boost with an easy and protein-packed breakfast.

Ingredients:

6 eggs
2 tablespoons of milk
Pam Cooking Spray

Optional Ingredients & Garnishes:

Shredded cheese
Bacon bits
Sautéed mushrooms
Diced onions
Diced peppers

Directions:

First, preheat your oven to 350 degrees and grease your muffin pan by generously spraying it with Pam. (Trust me, you want to use Pam and not a substitute. I found this out the hard way and spent over 20 minutes cleaning my pan afterwards.) Next, crack the eggs into a measuring pitcher, or bowl, and whisk together with milk. Pour even amounts of the egg mixture into the muffin pan, filling no more than two-thirds in each to allow for expansion and additional ingredients. Then, add shredded cheese, bacon bits, and mushrooms (or whatever else you might like) into each muffin cup of eggs. Last, bake for 15 – 20 minutes.

The recipe makes about eight egg muffins (depending on how liberal you are with your additional ingredients). Once baked, allow them to cool before removing them, and store in the refrigerator. I personally like to cut them in fourths and top with more cheese before I microwave them in the mornings for a quick and tasty breakfast. Gotta love some easy-peasy meal prep!

🙂