This morning, I decided to make some egg muffins for breakfast. I found a great recipe here, and used it as a jump-off point for two types of breakfast muffins.
The best thing about this kind of recipe is that you can customize easily and quickly. In the fridge, I had a lot of quick-melt cheese, which I keep on stock for easy snacks for my kids. I also had some cooked ham, which I chopped up into tiny cubes, and a nice selection of vegetables, including chopped spinach, carrots, peas, and corn.
So far as long as you’ve got yourself a muffin tray, some cupcake liners, and whatever toppings you want, you’ve got yourself a breakfast muffin partay!
- 7 eggs
- Salt and pepper to taste
- Optional: Frank’s Red Hot or any similar hot sauce
- Grated cheese
- Bell peppers
- Preheat your oven to about 200 degrees Celsius. Spray your muffin tray with nonstick oil, and line with double-layer cupcake liners.
- Scramble all the eggs in a large bowl. Add salt and pepper to taste. (I added a few splashes of Frank’s Red Hot.)
- In two separate bowls, combine your choice of ingredients. For me, one bowl had ham and cheese; the other had spinach, carrots, bells, corn, and more cheese.
- Once combined, scoop the mixture into the waiting cupcake liners, about two-thirds high.
- Bake for about 15 minutes or until a toothpick inserted into a muffin center comes out clean.