Egg Muffins Recipe

I love eggs. I mean really, I could eat them for breakfast any day, and I usually do! Gimme eggs any way, scrambled, sunny side and omelets are all my faves. But with busy mornings, and trying to get the kids ready and out the door for school, it’s not as easy to sit and enjoy my eggs in the am.  When I saw this recipe, it seemed like a great way to make breakfast ahead of time and make sure it was a hearty and nutritious one ;)

I’ve tried a few variations of this recipe and they have all been good. I like to add lots of veggies and cheese. The kids love the cheesy flavour and I like that they can grab a few and go. Because to honest, more mornings than not, we are rushing out the door, and if I can pack them breakfast on the go, then I’m all for it;)

This is also a great post workout snack; as it’s packed with lots of protein and the addition of the veggies, makes sure your body is getting the vitamins it need to recover.  I like to have 2 muffins post workout with a little hot sauce and avocado!

Ingredients

  • 8 eggs
  • ¼ cup milk (you can use regular or any nut milk)
  • cheese ( the kids like cheddar, I like goat cheese)
  • 2 cups of fresh spinach chopped
  • ¼ cup of mushrooms, chopped
  • ¼ cup cherry tomatoes cut in quarters
  • salt and pepper to taste      

Method

Preheat oven to 350 degrees and oil your muffin tray very well with a cooking spray, butter or coconut oil.

In a large bowl whisk eggs, milk, salt and pepper. Transfer egg mixture to a measuring cup (it's easier to pour the mixture). Chop up whatever ingredients you'd like to add to your egg muffin cups. Place the chopped spinach and other veggies into the bottom of each muffin section, a little goes a long way, be sure not to overfill ;)

Pour egg mixture over veggies only 3/4 of the way up...theses babies rise. Top each egg cup with a little cheese of your choice.

Bake for 18 minutes in the oven, once done, let the muffins cool for about 5 minutes until you remove them from the tray.

These muffins will last for a few days in an airtight container in the fridge, you can re-heat them in the microwave or oven.

Enjoy!