Egg Muffin-Tins

 

Easy, on-the-go breakfast for the whole fam! It goes something like this:

 

Preheat oven to 350 degrees. Lightly oil 12-cup muffin tin with EVOO or coconut oil (eggs will stick!) and set aside.

 

What you will need:

 

A dozen eggs

A variety of veggies

Turkey sausage (browned and drained)

Feta cheese (optional)

12-cup muffin tin

Extra virgin olive oil (EVOO) or coconut oil

 

Finely chop your veggies of choice and sautee in pan with EVOO, garlic, salt and pepper (optional), for four to five minutes. Scoop veggies into tins. Crack and whisk a dozen eggs, adding a little bit of water for fluffier eggs. Evenly distribute eggs into each tin. You may add a sprinkle of cheese to the top if you wish. Place in oven for approximately 20 minutes or until you see the eggs start to fluff up. Remove and let set for five minutes (super important so muffins can properly cool down to avoid sticking). Take a knife and circle each muffin and whoala! Place two in a ziplock baggie and store in the fridge for up to four days.

 

* Get creative! These were my experiments:

Row 1: ground turkey, diced chilis, mushrooms, cheddar cheese

Row 2: spinach and feta cheese

Row 3: ground turkey and jalapenos

Row 4: bell pepper, onion, zucchini squash

 

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