Monday, February 4, 2019

Egg Muffins


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!
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