Healthy Egg Muffins for Busy Downtown Employees!
Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance, you have ready-to-go breakfast options all week!
I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.
Ingredients
- Spring onion
- Chopped tomatoes
- Mozzarella or ricotta cheese
- Diced chicken or other lean meats
- You may also want spinach or broccoli and peppers.
Beat 6 eggs with 2 tbsp milk and black pepper to taste.
Preheat oven at 400F - Grease your muffin tin
Add vegetables and meat of your choice along with cheese (if you choose), pour beaten egg mixture on it. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.