Egg Muffin Makin' Magic

Alright, so for my egg muffin lovers out there, I'm new to the magic they hold but don't worry, now I TOTALLY GET IT! More ( and more ) recipes to come.

Above: spinach + mushroom + red bell pepper + red onion Egg Muffin

These little suckers are magical. They aren't the quickest breakfast but they are simple to make and so easy to customize to "what's in your fridge". <--- I'm all about any recipe that lets me throw in the stragglers in my veggie drawer. 

Also, the MOST AMAZING quality they possess is their TO-GO // SAVE FOR LATER ability. ( see below )

Easy Recipe:


Ingredients:

6 eggs

various chopped veggies ( used here: asparagus, onion, bell pepper, mushrooms )

2 tablespoons butter

salt

pepper

cheese ( of choice )

Above: Egg Muffins on the go! ---> rushed breakfast, lunch at your desk, or afternoon snack


  • Preheat oven to 350 degrees
  • Butter ( or non stick spray ) 8 Muffins slots in a muffin tin
  • Chop up any veggies you plan to put in your Egg Muffins
    • For this recipe: chopped asparagus, chopped red onion, chopped red bell peppers, chopped mushroom
    • Quantity of each is to your liking
  • In a bowl: Whisk 6 eggs + salt + pepper ( to your liking )
  • Put a pan on the stove [Medium heat] - melt a tablespoon of butter in the middle
  • Add you Veggies to the pan in order of how they cook
    • onions first ALWAYS
    • then asparagus
    • then mushroom
    • then bell peppers
  • Keep the veggies on the stove until they are tender
  • Remove veggies from the stove and separate them evenly over all of the buttered muffin slots
  • POUR the egg mixture over each veggie filled slot - TRY NOT TO OVERFLOW
    • ( although I always mess up on at least one, then I take a spoon and re-distribute )
  • Top with cheese if you want
  • Place in the oven for 20 minutes!
  • EGGCELLENT they're done!! - Let the cool & use a knife in a circular manner and outline each muffin to separate them from the tin.
  • SCOOP out and enjoy!

** On the ones you are saving for later, let cool completely before placing in a sealed container and into the fridge. 

xoxo

Good egg-muffin Luck!