muffin eggs
(1 RATING)
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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prep time
cook time
method
Bake
yield
Ingredients
- 1 cup ham
- 1 cup broccoli florets
- 1 cup chicken
- 1 cup carrot
- 1 cup spinach
- 1 cup feta cheese
- 1 cup tomatoes
- 1 cup steak
- 1 cup bell peppers
How To Make muffin eggs
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Step 1Spray a muffin/cupcake pan w/ non-stick spray.
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Step 2Add all veggies RAW - they will cook to perfection during the baking process. Pre-cook meats.
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Step 3Mix approx 1 egg per muffin in a blender with a splash of milk.
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Step 4Pour directly into each cup, just below the rim.
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Step 5Top with shredded or sliced cheeses of your choice.
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Step 6Bake at 425 degrees for approx 20 min.
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Step 7Let cool before removing from pan
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Step 8Simply warm in the microwave for a quick breakfast on-the-go!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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