Easy Egg Muffins

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This has quickly become one of my favorite go-tos! Mostly because it’s so simple to make, but also because of how easy it is to mix it up. I don’t mind eating the same thing over and over if it’s good, but I love being able to substitute different “add ins” depending on what I’m craving or what I’m trying to use up.

I will apologize in advance since I don’t exactly use a recipe for this, but what I’m going to share with you is a really good outline that you can tweak as needed depending your preferences.

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What do you need? 

  • Muffin pan
  • Cooking spray
  • 6-12 eggs (depending on how thick you want your “muffins” to be — I’ve learned 7 is a good amount for me)
  • Desired “add ins” (this may be greens, meats, cheeses, etc)
  • Milk (I used almond milk, but regular milk works just fine)
  • Salt & pepper to taste

Preheat your oven to 350. Spray the muffin slots with cooking spray so your muffins easily come out once cooled. Crack the eggs into a bowl and whisk together. Add a splash of milk and salt and pepper to taste. Set aside.

Prepare your “add ins.” Most commonly I’ll use spinach (chopped small) and either bacon or deli meat in small pieces, but this is totally up to you! Place your yummy extras at the bottom of all 12 muffin slots. Pour your egg mixture over each one. Sprinkle cheese on top if that’s your thing (it’s definitely mine) 😉

Bake for about 12-15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

Let cool in the pan a few minutes before removing. You can enjoy immediately or store in an air tight container in the fridge for up to 4 days! These can also be stored in the freezer — just move to the fridge the night before to thaw.

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I usually make a batch at the beginning of the week to have for breakfasts. Pair a few with some fruit and BOOM — filling and delicious meal. I’m all about simple and nutritious, so this wins for both! What’s your favorite on the go breakfast? I’d love to add a few other recipes to my rotation 🙂

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