Egg Muffins

Ingredients:

• 12 eggs

• ½ - ¾ cup shredded cheese of choice (e.g., cheddar, mozzarella)

• ~¼ cup each - vegetables of choice (e.g., fresh tomato, sundried tomatoes, olives, spinach, onion, peppers)

• ½ - 1 cup protein of choice (e.g., turkey sausage, turkey bacon, plant-based protein, chicken, lean beef)

  • Quantity will vary based on density and shrinkage of protein after cooked - you will need about 1 tablespoon of protein per muffin tin cup

• ½ teaspoon salt

• ½ teaspoon black pepper (optional)

• Cooking spray

• Optional: ½ teaspoon garlic powder and a splash of milk

Equipment:

• Oven

• Medium mixing bowl

• Muffin Tin

• Whisk or fork

• Ladle

Instructions:

1. Preheat oven to 350 degrees, ensure one rack is in the middle of the oven

2. Spray muffin tin with cooking spray

3. Crack eggs into medium bowl and scramble using whisk or fork

   1. Optional: add a splash of milk for a creamier/fluffier texture

4. Ladle the scramble egg mixture into muffin tin cups - only fill about ¾ of the way full 

5. Add preferred toppings (about ½ to 1 tablespoon of cheese, vegetables, proteins of choice)

6. Sprinkle each egg filled muffin cup with a big pint of salt, black pepper (optional), and garlic powder (optional)

7. Stir each muffin cup with a fork or small spoon just to incorporate

8. Place muffin tin on the middle rack of the oven and bake for approximately 20 minutes

9. Check muffins after 20 minutes (check doneness by inserting a toothpick or small knife in the center of a muffin - it should come out clean)

Note: these freeze well for later use - once completely cooled, place in a ziploc bag and place in the freezer

See video here!