Delicious Toaster Oven Egg Muffins Recipe

Backstory:

These egg muffins are a perfect make-ahead breakfast dish that can easily be reheated in a toaster oven. With just a few simple ingredients, you can whip up a batch over the weekend and have plenty of breakfasts ready for the week.

Ingredients:

• 6 large eggs
• Salt and pepper
• 1/4 cup milk (can substitute with dairy-free milk)
• 1/4 cup shredded cheese (optional, can use vegan cheese)
• 1/2 cup cooked and crumbled breakfast sausage (can substitute with cooked mushrooms, onions, peppers for a vegetarian option)
• 1/4 cup chopped spinach
• Cooking spray

Instructions:

1. Preheat oven to 375°F. Spray a muffin tin with cooking spray.
2. In a mixing bowl, whisk together the eggs, salt, pepper, and milk until well beaten. Stir in the shredded cheese (if using), cooked sausage (or vegetables), and chopped spinach.
3. Pour the egg mixture evenly into the muffin cups, filling each about 2/3 full.
4. Bake the muffins for 15-18 minutes or until the edges are golden brown and the center is cooked through.
5. Remove the muffins from the oven and allow them to cool completely.
6. Once cooled, wrap each egg muffin in aluminum foil.
7. Store the wrapped muffins in the refrigerator for up to 4 days or in the freezer for up to 1 month.
8. When you're ready to eat, remove the aluminum foil and place the muffin in an oven-safe dish.
9. Preheat the toaster oven to 350°F and reheat the muffin for 10-15 minutes or until heated through.

Flavor Profile:

These egg muffins are the perfect breakfast option for busy mornings on the go. They are light and fluffy and packed with protein, while the sausage (or vegetables) and cheese add a savory flavor. The spinach adds a nutritional boost, making them a healthy and delicious choice. Plus, by wrapping them in aluminum foil, you can easily reheat them in a toaster oven for a quick and easy breakfast.