Egg Muffins - Quick, Easy Breakfast

This is a healthy recipe to save time in your busy morning and save money from grabbing breakfast out or at work.  Be creative and mix up the veggies or cheese to your liking or what you have on hand.   Tip: you can chop and saute the veggies the night before to save time. Leftover muffins can be reheated in the microwave so you can have a ready made breakfast for a few days.  

Egg Muffins

-Cooking spray

- 1 cup chopped red pepper

- 1/2 cup chopped scallions

- 1/2 cup chopped mushrooms

-  1 cup chopped kale

- 8 large eggs

- 1/3 cup milk

- 2 oz goat cheese

- salt and pepper

Preheat oven to 375.  Spray a muffin tin with cooking oil.  Saute the veggies and allow to cool slightly.  Whisk together eggs, milk and salt and pepper.  Add veggies and pour mixture into muffin pan.  Dot each muffin with goat cheese. 

Bake for 18-20 minutes. 

Serving size 2 muffins.






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