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.

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

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