Looking for something quick & healthy that I can eat one-handed (life with a baby), I turned to these egg muffins. With endless options of toppings, they are the perfect protein-packed snack. I whipped up a batch using what I had in the fridge: spinach, sundried tomatoes & mushrooms, and sprinkled with a little cheese. The final result was easy and delicious. I plan to make a tray each Sunday so I can have a couple every day throughout the week when the breastfeeding hunger strikes!
Ingredients
12 eggs
salt and pepper to taste
any toppings you want
Directions
{1}
Preheat oven to 400 degrees. Grease or line muffin tins.
{2}
Whisk together a dozen eggs and add salt & pepper. Throw in any toppings you want (meat, veggies, herbs, etc) and stir to combine. Pour mixture into muffin tins, filling about halfway. Sprinkle with cheese if desired.
{3}
Bake for 12-15 minutes or until set. Cool on a wire rack and store in the fridge. When ready to eat, simply microwave for about 30 seconds and enjoy!
Ingredients
12 eggs
salt and pepper to taste
any toppings you want
Directions
{1}
Preheat oven to 400 degrees. Grease or line muffin tins.
{2}
Whisk together a dozen eggs and add salt & pepper. Throw in any toppings you want (meat, veggies, herbs, etc) and stir to combine. Pour mixture into muffin tins, filling about halfway. Sprinkle with cheese if desired.
{3}
Bake for 12-15 minutes or until set. Cool on a wire rack and store in the fridge. When ready to eat, simply microwave for about 30 seconds and enjoy!
