This recipe makes a fast & easy breakfast or lunch.
The best part? You can customize these egg muffins any way you want — use frozen or fresh veggies, add cooked turkey bacon, beans, or salsa or switch up the cheese.
Egg Muffins Your Way
(Makes 6 x 2-muffin servings)
Ingredients:
● 12 parchment paper liners
● 12 large eggs
● 1 medium onion diced and sauteed.
● 1 cup cooked veggies (broccoli, peppers, etc.)
● ½ cup goat cheese crumbles
● Sea salt & fresh pepper, to taste
Directions:
1. Preheat oven to 375°F. Line a 12-cup muffin tin with parchment paper liners and set aside. Note: I do not recommend using regular cupcake liners as the eggs will stick to them. If you don’t have parchment paper liners, then liberally oil your muffin tin with avocado or olive oil.
2. Crack the eggs into a large bowl and whisk until blended. Stir in the onions, veggies of choice, and cheese.
3. Evenly divide the egg and veggie mixture into the muffin cups. Place in the oven and bake for 15-18 minutes. The muffins are done when a toothpick inserted into their center comes out clean.
4. After removing from the oven, immediately take the egg muffins out of the tin and allow them to cool on a cooling rack.
These egg muffins are great to have on hand for those busy days. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
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