While these don't qualify as traditional muffins, baking the scrambled eggs in a muffin tin makes the traditional breakfast a portable meal.
These egg muffins only take a few minutes to prepare and you can use pretty much any herbs, vegetables, spices, and cheeses you like.
These freeze beautifully and make for a great grab-n-go breakfast. Or serve with a salad for quick and simple dinner
Egg Muffins
8 eggs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
1/3 cup shredded cheese (parmesan, cheddar, mozzarella, Monterey Jack...)
1 cup of diced vegetables (roasted sweet potato, zucchini, butternut squash, spinach, kale...)
1/4 cup chopped fresh herbs (basil, cilantro, green onion, parsley...)
Preheat oven to 375°F/180°C
Liberally spray a standard size muffin tin with non-stick cooking spray and set aside.
In a large bowl whisk together the eggs, milk, salt, pepper, cheese, and any other spices you would like to use.
Fill each muffin cup with a spoonful of vegetables and herbs then top with the egg mixture.
Bake for 15-18 minutes until tops are slightly golden and the eggs are baked through.
Allow the muffins to cool for 5 minutes before removing them from the pan. The eggs will be nicely puffed when you remove them from the oven, but they will settle as they cool don't be concerned.
Run a knife around the outside of each egg muffin to release it and then using a tablespoon slide it under the egg muffin to pop it out of the pan. Freeze in a single layer in a ziptop bag for up to 3 months.
Enjoy!
Yield: 12 muffins
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