I don’t think I could make it through the day if I don’t eat breakfast… With that being said, I have to be very diligent about planning ahead so that I’m not running out the door with nothing more than beef jerky and almonds in my hand. You know that moment.. The toss up between preparing breakfast and being late for work or just grabbing what’s handy. For that reason, I love these egg “muffins.” I can make a big batch early in the week and they’ll get me through my mornings for the rest of the week. Eat them cold or warm them up and they’re still yummy.
Dig into your fridge and pull out any vegetables you like and your container of eggs. The following recipe is how I made my eggs this morning but you can substitute based on your own preferences.
THE IMPORTANT STUFF
- Veggies (I used 1/2 bell pepper, 1 zucchini, 1/2 jalapeno, couple mushrooms, 1/4 cup onions)
- Meat (I used 2 strips of bacon diced up and 1 chicken sausage)
- Seasoning (salt, pepper)
- Eggs (I used 6)
THE HOW TO
- Preheat your oven to 350 degrees.
- Lightly oil your muffin pan or you can use silicone cupcake liners that don’t need to be oiled.
- Cook your meat in a skillet. If you are using bacon, you won’t need any added oil.
- Add all of your veggies into your skillet once your meat is almost done.
- Once everything is cooked and the veggies are tender, turn off the heat and pull the pan off of the oven coil.
- Let your meat mixture completely cool.
- Once the meat and veggies are cool, add your eggs and seasoning. Stir thoroughly.
- Use a 1/3 cup measuring cup to pour the mixture into your cupcake pan, filling up each cup almost to the top.
- Bake for 20-25 minutes until the sides pull away from the pan or liners.
- Let cool, cover and store in the fridge.
Adjust the amount of eggs and veggies according to your preference. I like mine to be full of veggies and this recipe makes about 10. You can also add a little bit of almond milk into the mixture if you like yours to be a little fluffier. I prefer mine dense.