10 September, 2013
Baked Egg Breakfast “Muffins”
With everyone back to school that is going to school, mornings can be quite a mad rush. Very often, the most important meal of the day gets skipped by the adults while trying to get kids packed and off to school before they rush off to work. Baked egg breakfast “muffins” make it super quick and easy for you to have a healthy bite!
To begin, heavily grease or coat a muffin tin with a good cooking spray. Preheat your oven to 350.
Finely dice some peppers and onions and put some into each muffin tin space. To make the dish as shown, I used red, orange and yellow peppers and one large diced onion. Cube some cheese and drop a few pieces into each space as well. (If you have some cooked ham or sausage you may want to add some so you have meat in your breakfast muffins.)
Once you have your ingredients in each cup, crack on large or extra-large egg over each. Using a fork, break the yolk and lightly stir each so the vegetables and cheese are mixed in with the egg.
Place the filled muffin tin on the center rack of your oven and bake for 15-18 minutes, or until the egg has set.
Run a butter knife along the outside circumference of each “muffin”, and lightly pry up with a large spoon. Serve immediately, or store in airtight containers in the fridge for up to three days, or in the freezer for up to three months. Simply microwave for one minute to have an instantly hot, nutritious breakfast!
*Although I enjoy these breakfast egg “muffins” just as they are, they also make great breakfast burritos. Simply slice the muffins, place on a tortilla and add some salsa. Fold the burrito and microwave until desired temperature is reached.