Have it your Way Mini Egg Muffins
by Christina Meyer-Jax, Tastemaker in Residence
Here are some suggested add ins the egg basic mix, but go ahead and sub out what you like!
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)
Preheat the oven to 350F. Spray the muffin tins with cooking spray. (or use silicone muffin cups which have less stick overall)
In a large bowl whisk the eggs, season with salt, pepper, or other seasoning of choice.
Add and stir in the remaining ingredients.
Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.
Ways to enjoy
Store in refrigerator in compartment containers for up to 3 days
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.