Muffin Eggs Recipe

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Muffin Eggs

Ellen Moberly

By
@MarinesMama

These can be stored in your fridge for 3 to 4 days.

Fill with anything you want: ham & broccoli, chicken & carrots, spinach with Feta & tomatoes, steak & bell peppers....whatever you have in the fridge, come up with your own combinations.

Amounts are listed as a cup, but you will need as much as it takes to make the portions you want.


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Rating:

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Method:

Bake

Ingredients

1 c
ham
1 c
broccoli florets
1 c
chicken
1 c
carrot
1 c
spinach
1 c
feta cheese
1 c
tomatoes
1 c
steak
1 c
bell peppers

Directions Step-By-Step

1
Spray a muffin/cupcake pan w/ non-stick spray.
2
Add all veggies RAW - they will cook to perfection during the baking process. Pre-cook meats.
3
Mix approx 1 egg per muffin in a blender with a splash of milk.
4
Pour directly into each cup, just below the rim.
5
Top with shredded or sliced cheeses of your choice.
6
Bake at 425 degrees for approx 20 min.
7
Let cool before removing from pan
8
Simply warm in the microwave for a quick breakfast on-the-go!

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American