Egg Muffins Three Ways
Eggs are natures’ fast food. Egg Muffins are a great way to use up bits of food in your fridge and make breakfast or snacks for the whole week.
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Servings: 12 egg muffins
Ingredients
- 8 eggs
- 2 tablespoon finely chopped onion
- 2 tablespoon whole milk (or heavy cream)
- ½ teaspoon salt
- ¼ teaspoon pepper
- additional seasoning as desired
THREE FILLING COMBINATIONS
- 1) Diced, cooked bacon and shredded cheddar cheese
- 2) Fresh spinach and diced red pepper
- 3) Raw broccoli pieces, halved cherry tomatoes and diced feta cheese
Instructions
- Preheat oven to 350°F. Generously grease muffin tin or use silicone pan/liners. Do not use paper liners.
- Mix eggs, onion, milk, salt and pepper in a 4-cup liquid measuring cup. Pour into muffin tin to fill each muffin ⅔ full.
- Add a small amount of desired toppings to each muffin. Silicone liners – fill right to the top; No liner – fill ¾ full and watch them rise.
- Bake 20 minutes in preheated oven.
- Transfer from oven to table and serve immediately.
Notes
Reheat in microwave on high for 15 seconds.