Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can’t mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go!

Lots of variations Enjoy!

Yield - 12 muffins

1/2 pound minced reduced fat beef/chicken/turkey
4 ounces chopped broccoli florets
1/2 cup grated cheddar cheese (reduced fat cheese if you  prefer)
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups or muffin tin sprayed with non stick spray

Directions

Preheat oven to 350 degrees F/ 180 degrees C

Heat frying pan over medium heat. Add mince and cook, draining any fat.

Stir the broccoli into this and turn off the heat

If using a muffin tin, either spray with non stick spray or line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine mince, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of minces meats, try diced bacon fried until crisp before draining off the fat. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, asparagus, green beans, etc. Mix and match with whatever you have.