Egg Muffin Cups – Portable and Healthy Breakfast
One of the hardest things for me to do is to eat within an hour or so of waking up. I just don’t have the appetite and definitely don’t feel like cooking yet.
In the past I’ve done well by just grabbing a bar or drinking a shake. But with this whole foods thing it usually involves cooking eggs and the likes.
What’s a girl to do? Make the eggs ahead of time in a convenient, portable form. I’d been making breakfast casseroles and fritatas for a long time. Cooking my scrambled eggs with some veggies in a muffin pan was a no brainer.
I whipped up these egg muffins last night. It was quick and easy to do. The hardest part was scrubbing the muffin pan when I was all done.
They make a great portable snack or a grab and go breakfast. I made mine with sun dried tomatoes, red bell peppers, spinach and black olives, but feel free to use your favorite omelet ingredients instead.
- 9 eggs
- 5 sun-dried tomatoes (diced)
- 1/4 cup of diced bell peppers
- 1 small can of sliced black olives
- 1 to 1.5 cups chopped spinach
- coconut oil
- Preheat your oven to 325.
- Grease a muffin pan with coconut oil.
- Get out a large bowl and crack the eggs into it. Whisk them until smooth.
- Add the veggies and give everything a good stir.
- Pour the mixture evenly into a muffin tin that makes 12 regular muffins. I used a 1/2 cup measuring cup to make it easier to transfer the egg mixture.
- Bake for 25 to 30 minutes or until the egg is set and the tops start to get golden brown.
- Allow to cool for a few minutes before removing the egg muffin cups from the pan.
- Allow them to cool completely before storing them in the fridge.
These egg muffins can be eaten cold, at room temperature or reheated in the microwave.
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