Egg Muffins

By AnitaD

Ingredients

• Your choice of meat, vegetable, e.g:
• Ham & broccoli
• Chicken & carrots
• Spinach w/ feta & tomatoes
• Steak & bell peppers....
• Whatever you have in the fridge.
• 1 Egg per/muffin
• 1 Splash of milk per/muffin
• 1 Shredded or sliced cheese
• of your choice.

Details

Adapted from facebook.com

Preparation

Step 1

Spray a muffin/cupcake pan w/ non-stick spray.

Fill with anything you want....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 with 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

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!