It's about time I have a recipe post for you all! Can we say...
slacker?
To be honest, I don't bake or experiment much in the kitchen in the summer. The nice weather always take precedence. Dinners are typically rotated a lot or we are grilling out, so there's not much to share recipe wise, but it seems like once fall rolls around I always want to try new things in the crock pot and bake up a storm. It's those crazy fall flavors that do it to me!
I made these egg muffins for the engagement party on Sunday, but they are truly perfect for those looking for a breakfast that is already prepared ahead of time and all you have to do is heat it up the morning of.
If your ideal breakfast description is quick, easy, or to-go then you will be a fan of these. You can make these in advance (still not very time consuming - very easy!), store in individual containers/bags, then pop in the microwave!
It really is that easy, friends.
Breakfast Egg Muffins:
Makes 12 muffins
Ingredients-
>>best part is you can add whatever you like, but this is what I used
+12 eggs (1 per muffin cup-so if you only want to make 6 muffins, you only need 6 eggs)
+1/2 cup white onion, chopped
+1/2 cup green pepper, chopped
+1/2 cup shredded cheese (since these were for the party I put cheese in all of them, but I did make some later with no cheese to make them healthier)
+Salt/pepper
+Cooking spray
+Muffin cups
Steps-
Preheat the oven to 375 degrees. Place 2 paper muffin cups into
each of the 6 holes in your muffin pan. Make sure you use 2 otherwise
the egg can soak through. Spray the inside cups generously
with cooking spray.
In a pan, saute the onion and peppers over medium heat for 3-4 minutes. Just long enough so the onions
start to get soft.
Divide the veggies evenly between each muffin cup, then top with a little cheese.
Whisk all of the eggs together with salt and pepper in a bowl. Pour egg
into each of the cups so they are about 3/4 full. Then, use a fork
to carefully stir all the ingredients in the cups together.
Bake at 375 degrees for 30-35 minutes, or until the muffins have risen and the tops just barely start to brown.
Yum, yum!
Like I said up top, I made these later with no cheese and also with egg whites and they are just as good. I actually prefer the egg whites because I have a little yolk allergy that most of the time I don't pay much attention to, but hey-life's short.
Have you made egg muffins before?