Egg muffins

Let me just put it out there: I鈥檓 a 鈥済rab-and-go鈥 fan when it comes to breakfast. For the past few months, I鈥檝e been microwaving egg beaters and usually adding salsa on top. If I was in a hurry to get out the door, I鈥檇 sometimes even put the eggs in a plastic cup, grab a plastic fork, and head out the door.

Yep, that鈥檚 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鈥檛 believe I hadn鈥檛 made these before 鈥 they are so easy!

Materials:

鈥 Eggs or egg beaters (I used beaters for even more simplicity)

鈥 Muffin/cupcake pan

鈥 Veggies/mix-ins of your choice

Instructions:

鈥 Pour egg beaters (or beaten eggs) into greased muffin pan 鈥 fill 1/2 way

鈥 Add toppings directly into eggs

鈥 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鈥檛 mind them cold vs. warm.)

I鈥檓 not an expert chef by any means, but if you鈥檙e looking to save time in your day, here鈥檚 a fool-proof way to do it.

Works with egg whites, too!