Egg Muffins
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Serves
| 12 |
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Prep time
| 10 minutes |
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Cook time
| 25 minutes |
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Total time
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35 minutes |
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Allergy
|
Egg
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Meal type
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Breakfast, Snack
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Misc
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Freezable, Pre-preparable, Serve Cold, Serve Hot
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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
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Step 1.
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Spray cupcake pan with non-stick spray (baker's joy rocks). If using a regular muffin pan, use 2 liners. |
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Step 2.
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Beat eggs in a bowl |
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Step 3.
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Add diced veggies and cheese. |
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Step 4.
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Add garlic seasoning to taste. |
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Step 5.
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Pour into muffin tins filling 2/3 full. The muffins will rise |
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Step 6.
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Bake 25-35 minutes until muffins have risen and are slightly browned and set. |
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