Breakfast Egg Muffin
An easy breakfast egg muffin recipe that's great to make ahead of time for on-the-go breakfasts or snacks!
Ingredients
- .5 lbs Cooked Meat (Bacon, pork sausage, turkey sausage, ham, hamburger, turkey burger, tofu
- 2 cups Sauteed/Steamed/Cooked/Fresh Veggies (mushrooms, bell peppers, spinach, tomatoes, onions, kale, asparagus)
- 2 cups Shredded Cheese (Chedder, mozzarella, Swiss, Colby, blue cheese, feta, Parmesan)
- 12 Eggs
- To Taste Salt
- To Taste Pepper
Instructions
- Preheat oven to 350 degrees.
- Beat eggs in a medium to large bowl.
- Add all additional ingredients (meats, veggies, cheeses and spices) to eggs and mix well.
- Pour mixture into muffin tins. (I like to use a 1/4 cup or large spoon to fill the tins)
- Cook for 25-30 minutes. Check the middle with a toothpick. When it comes out clean they are done.
Notes
They can either be eaten immediately, kept in the refrigerator for a few days or frozen until you need them.
If you freeze them they can be reheated in the microwave for a few minutes and they'll be ready to go.
Enjoy!
