Easy Egg Muffins: A Quick and Nutritious Breakfast Option
Egg muffins are a quick and easy breakfast option that can be tailored to your liking. They are a great way to get your protein and vegetables in first thing in the morning. Plus, they can be made ahead of time and reheated throughout the week.
Ingredients
* 12 large eggs
* 1/2 cup milk
* 1/4 cup shredded cheese
* 1/4 cup chopped vegetables (such as bell peppers, onions, or mushrooms)
* Salt and pepper to taste
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, milk, cheese, vegetables, salt, and pepper.
3. Fill each muffin cup about 3/4 full with the egg mixture.
4. Bake for 20-25 minutes, or until the eggs are set.
5. Let cool for a few minutes before serving.
Tips
* You can use any type of vegetables you like in your egg muffins.
* For a heartier muffin, add some cooked bacon, sausage, or ham.
* To make your egg muffins ahead of time, bake them according to the directions and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 30-60 seconds, or until warmed through.
Variations
* Spinach and Feta Egg Muffins: Add 1 cup chopped spinach and 1/2 cup crumbled feta cheese to the egg mixture.
* Ham and Cheese Egg Muffins: Add 1/2 cup chopped ham and 1/2 cup shredded cheddar cheese to the egg mixture.
* Vegetable Frittata Egg Muffins: Add 1/2 cup chopped vegetables (such as bell peppers, onions, mushrooms, and spinach) to the egg mixture.
* Bacon and Egg Egg Muffins: Add 1/2 cup cooked bacon to the egg mixture.
* Breakfast Burrito Egg Muffins: Add 1/2 cup chopped cooked breakfast sausage, 1/2 cup chopped bell peppers, and 1/2 cup shredded cheese to the egg mixture.
Egg muffins are a delicious and nutritious way to start your day. They are easy to make and can be tailored to your liking. Plus, they can be made ahead of time and reheated throughout the week.