Egg Muffins
Serves
| 12 |
Prep time
| 10 minutes |
Cook time
| 25 minutes |
Total time
|
Warning: A non-numeric value encountered in /home/customer/www/overthehill.me/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2787
35 minutes |
Allergy
|
Egg
|
Meal type
|
Breakfast, Snack
|
Misc
|
Freezable, Pre-preparable, Serve Cold, Serve Hot
|
Ingredients
- 8 eggs (You can pic your own proportion of eggs to egg whites)
- 7 egg whites
- 1 cup shredded chedder cheese
- garlic seasoning (to taste)
- 1 green pepper (spinach, musroom and and other vegetables good too)
Note
Muffins will keep at least a week in the refrigerator without freezing. Egg muffinscan be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 30 seconds to reheat.
Directions
Step 1.
|
Spray cupcake pan with non-stick spray (baker's joy rocks). If using a regular muffin pan, use 2 liners. |
Step 2.
|
Beat eggs in a bowl |
Step 3.
|
Add diced veggies and cheese. |
Step 4.
|
Add garlic seasoning to taste. |
Step 5.
|
Pour into muffin tins filling 2/3 full. The muffins will rise |
Step 6.
|
Bake 25-35 minutes until muffins have risen and are slightly browned and set. |
Sorry, the comment form is closed at this time.