Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can’t mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D’s. ;

Lots of variations Enjoy!

1/2 lb
ground italian pork or or turkey sausage
4 oz
chopped frozen broccoli florets
1/2 c
shredded cheddar cheese
1/2 tsp
1/4 tsp
parchment paper muffin wrappers or 12 silicone muffin cups

Directions Step-By-Step
preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
In microwave safe bowl, microwave broccoli until thawed about approximately 4 minutes and drain.
Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
In another bowl preferably with a pour spout, beat together the 12 eggs, add salt and pepper. Pour egg mixture into each muffin cup being careful to leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm.
Variations: use instead of sausage, use chopped bacon, Canadian bacon, ham, chorizo. Try other veggies like diced red or green peppers, zuchinni, mushrooms, etc.