muffin eggs

★★★★★ 1 Review
MarinesMama avatar
By Ellen Moberly
from Lexington, KY

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.

★★★★★ 1 Review
method Bake

Ingredients For muffin eggs

  • 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

How To Make muffin eggs

  • 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!

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