Sunday, April 14, 2013

Baked Egg Muffins

These muffins are easy and perfect for busy mornings during the week when you need something quick.   The two best things about this recipe are that it is completely customizable and freezer-friendly. The veggie, meat (or no meat), cheese, and seasoning combinations are as endless as your imagination.
Make 6 muffins   Total 45 minutes
  • 6 eggs
  • 1/8 cup of milk
  • 1/4 teaspoon ground black pepper
  • 1/4 cup frozen chopped spinach or kale, thawed and squeezed 
  • 1/2 cup chopped mushroom
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1 green onion, chopped
  • 1/4 medium onion, chopped
  • 3 strips bacon, cooked and chopped
  • salt to taste ( I didn't use any salt)
  • 6 tsp chopped black olive
  1. Preheat oven to 350. Spray the muffin cups with non-stick spray and then layer veggies and bacon into each cup.  (I use more other ingredients and less egg )
  2. Pour in the beaten eggs until the muffin cups are nearly filled to the top; then stir with a little fork a bit so the ingredients are well-distributed.
  3. Bake until muffins have risen and are starting to brown, about 25-30 minutes.  Let cool for at least 5 minutes before eating.They will sink down a little as they cool. 
Muffins are best served warm but can be stored in an airtight container in the refrigerator and reheated later.  Another suggestion, serve these with a little avocado or guacamole on the side. Sure to win your heart and your tummy!

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