Versatile No-Recipe Egg Muffins

If you have some eggs and extra vegetables on hand and are looking for something a little different to eat for breakfast, try some Homemade Egg Muffins.  They actually make a nice lunch or snack as well.  These are so simple to make and so versatile depending on what you have in the house and what flavors you like. They actually do not even require an actual recipe. It’s fun sometimes to cook without a recipe. Just trust yourself, follow these easy steps and throw a batch together today!

To make 12 Egg Muffins, simply…

Grab a standard 12-cup muffin pan and spray it well with cooking spray

Crack open 5 whole eggs and 5 egg whites and whisk those together

Add 1/2 cup milk or unsweetened plain almond milk (not vanilla)

Take 1-2 cups of any veggies you have on hand..grape tomatoes, onions, zucchini, broccoli, peppers, spinach…and chop very small

Stir the vegetables into the eggs

Throw in some seasoning of your choice:  salt or seasoning salt, pepper, cayenne pepper, Italian seasoning, Greek seasoning, oregano, thyme, etc.

Pour the mixture evenly among the 12 muffin cups

Top each egg cup with a little sprinkling of cheese if you’d like! (feta, shredded cheddar, swiss cheese, etc.)

Bake at 350 degrees for 20 minutes or until set

Keep in refrigerator for up to 4 days

Can be re-heated in microwave

Two muffins are a serving


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