Have it your Way Mini Egg Muffins

by Christina Meyer-Jax, Tastemaker in Residence

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Here are some suggested add ins the egg basic mix, but go ahead and sub out what you like!

Ingredients

nonstick cooking spray

9 large whole eggs

1/4 teaspoon salt

black pepper (or other seasoning of choice, I like Italian)

3 strips cooked chopped bacon (or any type or meat or vegetarian protein)

3 tablespoons thawed frozen spinach, drained (or other green of choice such as kale)

3 Tbsp diced tomatoes

3Tbsp diced onion

3 Tbsp diced bell pepper

2 oz shredded cheddar (or cheese of choice)

Instructions

  1. Preheat the oven to 350F. Spray the muffin tins with cooking spray. (or use silicone muffin cups which have less stick overall)

  2. In a large bowl whisk the eggs, season with salt, pepper, or other seasoning of choice.

  3. Add and stir in the remaining ingredients.

  4. Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.


Ways to enjoy

  1. Eat immediately

  2. Store in refrigerator in compartment containers for up to 3 days

  3. Store remaining egg muffins in freezer for up to 3 months. Can be placed in compartment containers in the morning and heated at work/school.