These healthy and oh-so versatile breakfast egg muffins can feed everyone in your family!
It’s Formula Meals time again folks and today we are making easy-peasey breakfast egg muffins! These super versatile muffins will please even the pickiest eaters because you can adapt them a zillion different ways. The options are endless but the template is the same…that is the power of formula meals!
As formula meals go, once you figure out the “template” being used, you can sub-in anything you want to create easy weeknight meals (or breakfast) in minutes — no recipe required!
So today we are making breakfast egg muffins.
What’s the Formula?
2 parts eggs: 12 beaten eggs works pretty well – they can be whole, egg whites or a mix of both
1 part veggies: toss in finely chopped broccoli, mushrooms, spinach or kale leaves, tomatoes, bell peppers, fresh herbs, jalapeno, etc.
1 part protein: choose from ground turkey or sausage, lean bacon, black beans, chopped ham, cheese (feta goat, Parmesan, cheddar, etc.).
Always the same: salt and pepper, butter or spray for muffin tins
Assembly is super easy. Preheat the oven to 350. Spray or butter muffin tins liberally. Beat your eggs in a large mixing bowl. Chop the veggies into small bite size pieces (and if you want to get really fancy, you can saute them in a bit in olive oil first) and add to bowl with beaten eggs. Toss well to combine. Season with salt and pepper. Pour mixture into muffin tins and top with cheese. Or, if you prefer, you can add cheese to the egg- veggie mixture. Cook for about 22 minutes or until golden brown. Freeze what you don’t eat.
Voilà — These egg muffins are the perfect grab and go breakfast or afternoon snack!