Eggcellent Mornings

If you are anything like me getting up in the mornings is a constant struggle. Most of the time, I am running around with no time to fix anything for breakfast. That is until I started buying frozen egg muffins at the grocery store. Surprisingly, these muffins are super easy to put together and make an excellent healthy alternative to the sugary Poptarts I was used to consuming.

Check out this recipe I found that makes 12 egg muffins with three different flavors. Of course, you can make a batch of all one type or try all three. Feel free to get creative in the kitchen and add some of your favorite breakfast ingredients. Cooking is all about seeing what you enjoy and what your favorite flavor combinations are. Hope you enjoy!

Breakfast Egg Muffins

Base:

• 12 large eggs

• 2 tablespoons finely chopped onions

• Salt and pepper, to taste

Tomato Spinach Mozzarella

• 1/4 cup fresh spinach, roughly chopped

• 8 cherry tomatoes, halved

• 1/4 cup shredded mozzarella

Sausage Cheddar

• 1/4 cup cooked sausage, crumpled

• 1/4 cup shredded cheddar cheese

Garlic Mushroom Pepper

• 1/4 cup sliced brown mushrooms

• 1/4 cup red bell pepper, diced

• 1 tsp Italian seasoning

• 1/4 teaspoon garlic powder

Instructions:

1. Preheat oven to 350 degrees. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

2. In a large bowl, whisk together eggs and onion. Salt and pepper, to taste.

3. Add egg mixture halfway up into each tin of a greased muffin tin.

4. Divide the three topping combinations into 4 muffin cups each.

5. Bake for 15-20 minutes, until set.

6. Let cool slightly, then serve OR store in an airtight container in the fridge for up to 5 days and reheat for 10-15 second in microwave when ready to eat. (See freezing instructions below)

Kitchen Tip: Be sure to do all your prep work ahead of time, so all you have to do is assemble!

Freezing Instructions:

Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.

To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.

Recipe courtesy of Cafe Delites

-Ashleigh Edwards