Egg muffins -- for those on the Go! Make in your brownie pan or muffin tin. Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. With these tasty breakfast egg muffins, uou decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all weekend. Get the kids involved as well by letting them choose their own ingredients. Ideas for Ingredients (change up as you desire): Broccoli Spinach Chopped tomatoes Chopped Onion Cheese Green chilies Mushrooms You can add chicken, beef, mince cooked., spinach, sausages, ricotta cheese and lots more as per your taste., Eggs 6 beaten with 2 tbsp milk salt and black pepper to taste Method Preheat oven at 400 F (200 C) Grease your muffin or browning pan Add vegetables of your choice along with cheese., pour beaten egg mixture on it., Place pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with silicone releasing tool or silicone mini spatula if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave. Enjoy!!
Posted on: Sun, 26 Oct 2014 13:00:01 +0000
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