Egg Muffin

These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Egg Muffin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Veggies of your choice (spinach, broccoli, asparagus, etc)

  • Meat (ham, bacon, sausage) Optional

  • 12

    Eggs (if making a full muffin pan)

  • Milk

  • cheese

Directions

Spray a muffin/cupcake pan w/ non-stick spray. Fill with anything you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process) Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim. Top with shredded or sliced cheeses of your choice. Bake at 425 degrees for approx 20 min. Let cool before removing from pan


Nutrition

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