EGG MUFFINS

Happy Sunday!  I got my grocery shopping done early today and all I have left to do is food prep.  I don't know about you, but when I food prep I typically have lunches and dinners on the brain.  I always let the most important meal of the day go unaccounted for.

Breakfast.

I never leave myself time to make breakfast in the morning.  Typically, I'm grabbing an orange or banana with a fiber bar, and I'm out the door only to be starving by ten o'clock.  Well, I took a bootcamp in the fall and my instructor mentioned she made "egg muffins" that week.  I love eggs and I love muffins so I was intrigued.  I started doing some research on what an egg muffin was and realized they are WICKED easy to make on a Sunday, thus setting myself up for breakfast success.

So if you are just as intrigued about a delicious and easy breakfast option - keep reading!

All you need is a muffin pan, about one egg per muffin, shredded cheese - I am in a relatively exclusive relationship with Cabot Sharp Cheddar - mixed veggies of your choice, and milk (optional).  Preheat your oven to 350 degrees.

First, chop up all your veggies.  I used broccoli, spinach, peppers, red onion, and cherry tomatoes.  

Next, whisk together the eggs (with milk if you like them that way) and mix in your favorite cheese.  I cook for two and wanted to make enough egg muffins to last one work week, so I whisked together eight eggs eggs.  Four didn't include milk and six of them did, just to illustrate the difference. 

Spoon veggies into muffin cups, about half way.  Pour the eggs over the veggies, filling to the top.  

Pop in the oven for about 30 minutes, until the egg is fully cooked.  

That's it - put them in some tupperware, keep them in the fridge, and then all week for breakfast just zap them for 45 seconds in the microwave and enjoy!  Questions, suggestions, or try them and want to let me know what you think?  Comment below!