These versatile egg muffins make the perfect busy morning breakfast. We recommend making these in advance on the weekend and popping them in the fridge (or freezer) so that all you have to do is reheat them in the microwave when you wake up.
Veggie (sauté vegetables together in a large skillet over medium heat for 8-10 minutes and allow to cool):
1/2cupchopped bell pepper
1/2cupchopped onion
1/2cupchopped zucchini
1/2cupcheddar
sprinkle of basil
Get Recipe Ingredients
Instructions
Preheat the oven to 350°F and coat a 12-cup muffin pan with oil spray.
Whisk together eggs, egg whites, and milk in a large bowl. Add your mix-ins of choice and mix thoroughly.
Distribute mixture evenly into each of the 12 muffin cups. Bake for 22-24 minutes until eggs are set, checking after 15 minutes.
Once muffins have cooled, they can be stored in an airtight container in the refrigerator for several days. To freeze, wrap individually in plastic wrap and place in a resealable plastic bag for up to 1 month. To reheat, place in microwave for up to 30 seconds or reheat in the toaster oven.