My favorite egg creation has to be the egg muffin cups because they are so quick and easy and I can add literally whatever I have on hand. They last so well in the fridge and make great breakfast or snack. My husband eats them in two biters and asks for more!
RECIPE
Ingredients:
9 eggs
1/2 cup cheddar cheese
2 cups – mix of spinach, cherry tomatoes and bell pepper (feel free to alternate the veggies and even add proteins if you like)
Muffin thin
Cooking oil spray
Salt and pepper to taste
Directions:
Preheat oven to 370. Spray muffin thin with cooking oilWhisk eggs together. Chop veggies and addd together with the rest of the ingredients. Pour mixture in each of the muffin thins and bake for 20 min.
Enjoy!
[…] My husband was bothered by the fact that I bought 8 dozen organic eggs from the store! He thought it was an exorbitant amount of eggs. Well I wanted to make these egg muffin cups for breakfast (I used 9 eggs, almost 1 dozen just here)! Then I boiled 12 to have as a snack because it is super simple and easy and the kids love them. Then I make scrambled eggs and cheese for breakfast for my 4 kids…. even the baby eats eggs now … need I say more! WE NEED THE EGGS! And most importantly, ‘have you not learned not to question me by now, hubby? ;)’ Back to the egg muffins …. you can add anything and everything as far as veggies or proteins and they preserve so well in the fridge. Get recipe here. […]