Friday, August 3, 2012

Egg Muffins

* 6 eggs
* 1/4 cup shredded cheese
* veggies of your choosing (1/2- 3/4 cup, approx)
* ham or sausage, optional
* salt and pepper to taste

1. Beat the eggs.  Add in the cheese, veggies, and optional meat. 
2. Pour into sprayed muffin tins, or cupcake liners
3. Cook at 400 degrees for 15-20 minutes (use a knife to test for "done-ness" - if the knife comes out clean, they are ready!)

Not much of a recipe here, but what an easy and fabulous grab and go recipe!  This recipe makes 8 muffins for me, and they re-heat in the microwave well!  Mine was about 30 seconds to reheat one muffin.  I used some ham lunch meat that was in the fridge, some green and red peppers, and a few cherry tomatoes from the garden.  You just add the veggies and meat to the eggs until you think it looks "right".  Thick enough to have some body, but not too thick that it won't pour.

I made these twice this week  - once in sprayed muffin tins, and once in cupcake liners in the muffin tin.  I definitely preferred it in the sprayed muffin tin without the cupcake liner.  Just be sure to sray (or coat with butter) well so that the egg muffins will pop out!

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