Egg Muffins

By ohioeggs  , , ,

January 26, 2016

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Freezer-friendly Egg Muffins are an easy on-the-go breakfast that packs in the protein power of eggs. Just heat them up for a healthy breakfast in a snap. Customize by adding your favorite vegetables, cheeses, and meats.

  • Yields: 6 servings
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Ingredients

8 eggs

½ cup milk

¼ teaspoon salt

⅛ teaspoon pepper

1 cup shredded cheese (any finely grated or shredded cheese)

1 ½ cups finely diced meats and vegetables

Directions

Heat oven to 350° F.

Beat eggs, milk, salt and pepper in a medium bowl until blended.

Add cheese and mix well.

Add the finely diced vegetables and/or meat and mix well.

Spoon mixture evenly into 12 greased muffin cups.

Bake in 350° F oven until just set, 20 -22 minutes.

Cool 5 minutes.

Remove from muffin cups and enjoy warm.

Most any meat and vegetable combination will work; use whatever you happen to have. Meats must be fully cooked (bacon, sausage, ham, ground beef, etc.). Vegetables can be raw, sautéed, or even leftovers.

Bake egg muffins the day before. Completely cool and store in an airtight container or re-sealable bag. Quickly re-warm in the microwave for a breakfast-on-the-go.

Watch how easy it is to make Egg Muffins.

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Columbus, OH 43229
info@ohiopoultry.org
(614) 882-6111

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