Egg Muffins

Egg Muffins

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 approximately 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 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!

Verdict:  They aren't bad.  I added some seasoning to mine, salt/pepper mostly as well as cheese.  These freeze great and are perfect for when you need to get out the door for an active day and need some car food.  I just chuck them in the nuker for a minute or so, grab and go.  I try to keep these on hand, especially if we have a busy weekend ahead.  I make a batch of about 40 at a time so it is time consuming, but the following convenience is well worth the extra work.