![]() ![]() Bake: Bake the egg muffins for 12-15 minutes, or as directed. ![]() Pour Into Pan: Divide the batter evenly among the muffin liners, filling each one about 1/2 to 2/3 full, and sprinkle with any additional toppings.Incorporate Add-Ins: Chop up your favorite combo of vegetables and proteins and mix until combined.Make Batter: In a large 4-cup measuring cup or mixing bowl, crack in the eggs and whisk them together with salt and black pepper.Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray. Prep for Baking: Preheat the oven to 400☏.Here’s the basic process to follow for each one! Be sure to check out the full recipe or watch the video below for more detailed instructions. This healthy breakfast is such a breeze to make, no matter which variation you choose. Add-Ins of Choice: Once you’ve got the base for your egg muffins, it’s time for the fun part! Add-in options include grated cheese, chopped veggies, ground spices, chopped meat and so much more.If you’re really trying to cut calories, feel free to use some egg whites in place of the whole eggs. Eggs: One batch of egg muffins calls for 10 large eggs.Let’s get into the base recipe, then we’ll discuss some tasty variations! These egg muffins are very easy to make using simple ingredients that you probably already have in your pantry and fridge. The best part is that you can make these easy egg muffins ahead of time to have in the fridge for a quick breakfast or lunch! With a batch of these egg muffin cups, there’s no excuse to skip having a healthy breakfast when you’re on the run each morning! Yes, even during the crazy mornings in January and February when all you want to do is go back to bed! Recipe Ingredients Simple to customize based on what ingredients you like or have on hand. ![]()
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