Egg Muffins: Ideal Breakfast Prep

This recipe makes 6 egg muffins. Each muffin is typically made in a standard muffin tin, filling each cup about 2/3 full with the egg and vegetable mixture. If you need more muffins, you can easily double or triple the recipe to make a larger batch.

Ingredients:

• 6 large eggs

• 1/4 cup milk (dairy or non-dairy)

• 1/2 cup chopped vegetables (bell peppers, spinach, onions, mushrooms, etc.)

• 1/4 cup shredded cheese (cheddar, mozzarella, feta, etc.)

• Salt and pepper, to taste

• Cooking spray or oil for greasing the muffin tin

Instructions:

1. Preheat the Oven: Preheat your oven to 175°C. Grease a muffin tin with cooking spray or oil to prevent sticking.

2. Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined. Season with salt and pepper to taste.

3. Add Vegetables and Cheese: Stir in the chopped vegetables and shredded cheese into the egg mixture, reserving a small amount of cheese for topping the muffins if desired.

4. Fill the Muffin Tin: Pour the egg and vegetable mixture evenly into the greased muffin tin, filling each cup about 2/3 full. If desired, sprinkle the reserved cheese on top of each muffin for an extra cheesy finish.

5. Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.

6. Cool and Serve: Once cooked, remove the muffin tin from the oven and allow the egg muffins to cool for a few minutes before removing them from the tin. Use a butter knife or spatula to gently loosen the edges of the muffins, then transfer them to a wire rack to cool completely.

7. Storage: Egg muffins can be stored in an airtight container in the refrigerator for up to 4-5 days.

8. Enjoy: Enjoy your homemade egg muffins as a convenient and nutritious breakfast or snack option. They can be enjoyed on their own or with sourdough toast, salad, sauerkraut or avocado.