Easy Egg Muffins

Hi Everyone! 

Today, I am sharing a new recipe with you that I have been loving. It is super easy and helpful for busy mornings. Shane and I love to go snowboarding on the weekends, so we are always in a rush to get out the door. However, we want to make sure that we won’t be hungry for several hours as food at the resorts is way too overpriced. For example, a slice of pizza at the lodge is currently $12, for ONE slice. You can make this recipe once a week and have breakfast for the whole week. 

Ingredients

8 Eggs

Bacon Bits

Onion

Mushrooms

Cheese

Salsa

Salt

Pepper

Recipe

1. Preheat your oven to 400 degrees fahrenheit. 
2. Crack 4 eggs into a 2-cup measuring cup along with a dash of salt and pepper and whisk together. (Enough for 6 muffins)
3. Stir in desired ingredients from above. (My favorites are bacon, onion, mushrooms and sharp cheddar cheese) (Shane likes bacon, mushrooms, mexican blend cheese, and salsa).
4. Fill 6 muffin tins about ⅔ of the way full, dividing equally.
5. Repeat steps 2-4 one more time, changing ingredients if desired. 
6. Bake for about 15-20 minutes. 

We have been loving this breakfast recipe. Once your egg muffins are cooked you can save them in a tupperware in your fridge and continue to eat them for up to a week. I just pop two into the microwave and cook them for 35 seconds. They are perfect for if you are on the go. 

I have learned that using a silicone muffin pan works the best with this recipe. That way you can just pop the muffins out when you are done with almost no mess. I have also learned that you need to set it on top of a baking sheet before you pour in your mixtures. It is almost impossible to move your silicone muffin pan otherwise. 

This is the one that I ordered.

I hope that you love this recipe as much as we do. Let me know in the comments below if you try it out. As always, thanks for reading and supporting my blog. I really appreciate all of the love.