Quick, healthy breakfasts are a must for everyone. I’ve been making these for years and they have gotten me through rushing off to work, rocking my infant daughter, and now they are perfect when we are rushing out the door to go to a playgroup! Don’t grab for one of those pastries or drink your breakfast, grab a great portable egg muffin and get a nice dose of protein and vegetables instead!
There are so many variations you can come up with. These are the most basic that I like, but you can change up your cheese, vegetables, herbs or spices, and add meats.
These muffins can be frozen or refrigerated for one week. I usually make them Monday morning and then have my breakfast all set for the rest of the week. Just toss them in the microwave for a minute, making sure not to overcook them or they will get rubbery.
The recipe below makes 12 regular sized muffins.
Egg Breakfast Muffins
- 10 large eggs
- 1/2 cup mozzarella cheese
- 1/2 scant cup diced green and red peppers
- salt and pepper to taste
Pre-heat oven to 375 F.
Spray muffin pan with cooking spray.
In a medium size bowl mix all ingredients together. Pour egg mixture into muffin tins, about 3/4 full.
Bake for about 25 minutes, or until a light golden-brown. Remove from tins and allow to rest for 30 minutes before refrigerating.
Source: The Way to His Heart