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Egg Muffins
This is an awesome recipe to make and keep in the fridge. Then you have breakfast ready to go. Grab one or two on your way out the door and you will have a healthy quick breakfast every day. You can put any type of veggies, meat or cheese in these. What ever you like. Just be careful with veggies that give off a lot of water, like mushrooms and spinach, the muffins will be wet and won't hold their shape very well. If you want spinach in your egg muffins, I recommend cooking it first. I sauteed mine, then I squeezed out all of the excess water. It worked like a charm.
6 eggs
1/4 pound ground meat or chopped ham
1 red pepper, chopped
1/4 c. grated cheese
salt and pepper to taste
Preheat oven to 350. Grease muffin tins and spray the liners - I suggest trying the foil liners, the paper liners seemed to stick to the eggs. In a bowl, beat the eggs. Add cooked meat, veggies of choice, cheese and seasonings. Spoon into muffin tins. Bake 18-20 minutes or until a knife inserted into the middle comes out clean.
Makes 6 muffins. Enjoy! |
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Quote of the Week
"Four short words sum up what has lifted most successful individuals above the crowd: a little bit more. They did all that was expected of them and a little bit more." -A. Lou Vickery
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