Breakfast · Meal Prep

Easy Egg Muffins

What do you do with all those veggies in your fridge? You know the ones that are left over from other recipes you made during the week? You want to use them, because you paid for them… but you don’t have any ideas. Good thing you’re following this blog. Make Easy Egg Muffins!

What Do You Need:

  • 6 Eggs
  • 1/4 Cup of Heavy Cream
  • Mixed Vegetables (I like Mushrooms, Peppers, and Onions)
  • S&P
  • Muffin Tin

Preheat your oven to 350, and grease up your muffin pan.

Chop all of your veggies to roughly the same size.

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I pre-cook all of the veg in a saute pan with olive oil to take some of the snap away. If you like the fresh taste in your omelets you can omit this step!

Whip up eggs with heavy cream and salt and pepper. Whip it, whip it good. Place cooked, chopped veggies evenly into each muffin well. I like to leave a few without veg for Charli.

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Bake for about 15 minutes. They will rise up to look like muffins in the oven, but when you take them out they will fall, that’s okay! I like to put these on English muffins with a slice of Ultra Thin Sargento Colby Jack cheese during the week, or just eat them with salsa.

These freeze really well.I store them in a Ziploc bag in the freezer and pop them out the evening before I’m ready to use to let them thaw in the fridge.  Microwave about 20 seconds.

 

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