Behold The Magic of this Egg Muffins Recipe
Let me just put it out there: I’m a “grab-and-go” fan when it comes to breakfast. For the past few months, I’ve been microwaving egg beaters and usually adding salsa on top. If I was in a hurry to get out the door, I’d sometimes even put the eggs in a plastic cup, grab a plastic fork, and head out the door.
Yep, that’s been my breakfast, every day. But today, I realized that I could save even more time in my mornings (including less clean-up time) by making EGG MUFFINS. I really can’t believe I hadn’t made these before – they are so easy!
– Eggs or egg beaters (I used beaters for even more simplicity)
– Muffin/cupcake pan
– Veggies/mix-ins of your choice
– Pour egg beaters (or beaten eggs) into greased muffin pan – fill 1/2 way
– Add toppings directly into eggs
– Bake for 375-degrees for 30 minutes
Once cooled, I just popped them into plastic bags so that I can grab them easily in the morning. Or, if you want them warmed up, just pop one or two in the microwave for 30-45 seconds. (Surprisingly, I didn’t mind them cold vs. warm.)
I’m not an expert chef by any means, but if you’re looking to save time in your day, here’s a fool-proof way to do it.
Hi, I'm Brit, the founder and CEO of Brit + Co. I'm a young mom of two, tech nerd and design-inclined lady who has a zillion hobbies and curious about... just about everything! My mission from the beginning has been to unlock women's creativity and courage to try new things so that they can find the path to their true passions.
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