Quick and Easy Egg Muffins Recipe
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Ingredients
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 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 before serving. They can be stored in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Backstory:
These versatile egg muffins are perfect for busy mornings when you're on the go. They are easy to make, packed with protein, and totally customizable, so you can add any of your favorite fillings. Plus, they store well in the refrigerator or freezer, so you can make a big batch and have breakfast ready for the week!
