Easy Baked Egg Muffins for Busy Mornings
Ingredients
- 10 eggs
- 1/4 cup milk
- Salt and pepper
Optional add-ins
- Diced Canadian bacon
- Chopped spinach
- Diced red bell pepper
- Diced green bell pepper
- Diced yellow onion
- Freshly grated cheese
Preparation
Preheat oven to 350 degrees F.
Whisk eggs and milk together and season with a pinch of salt and pepper.
Spray a 12-count muffin pan generously with cooking spray. Add veggies, meats and/or cheese to each cup as desired. Pour egg into each cup, about 3/4 full.
Bake in the preheated oven for about 20 minutes or until eggs are fully cooked (a toothpick inserted in the center should come out clean).
Cool slightly in the pan.
Gently slide a thin knife around the edges of the egg muffin and pop it out.
Store in a tightly sealed container for 2-3 days in the refrigerator, or up to 6 months in the freezer. For freezing, individually wrap each egg muffin so they don't stick together.
Wrap thawed egg muffin in a paper towel and heat on high for 30 seconds. From frozen, heat for 1 and a half minutes.
Notes
If using vegetables, saute them in olive oil first to soften them.
Meats should be fully cooked before adding to your egg muffins.
