I am a sucker for traditional breakfast spreads, however, I don’t always have time to prepare a table that is fit for Queen Elizabeth in the morning. This is where egg muffin cups come into play. Did you know you can make these yummy little muffins of eggy goodness the night before? Yep! Just pour your egg mixture into the greased muffins tins and toss it into the fridge until morning. When you wake, bake!
This recipe calls for mushrooms but I left them out as my kids don’t care for them.
Ingredients
1 dozen eggs
1/2 teaspoon sea salt
Ghee or nonstick cooking spray, to coat pans
1 cup frozen or fresh spinach
1 heaping cup thinly sliced mushrooms ( I left them out because my kids don’t like them.)
1/4 cup thinly sliced green onion
1 1/2 to 2 cups shredded cheese (either cheddar or parmesan)
Instructions
Preheat the oven to 350°F. Crack eggs into a liquid measuring cup. Whisk the eggs and salt.
Grease a 12-cup muffin pan with ghee. Divide spinach, mushrooms, green onion, and cheese between each muffin cup, then carefully pour eggs over tops until muffin tins are almost full (leave 1/4-inch space).
Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. The egg muffins will look like soufflé when they come out of the oven, but they will sink after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin.
Consume immediately or let cool and transfer to a resealable plastic bag. Refrigerate for up to a week or freeze for a month.
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Quick Tip: I love to sprinkle my muffin cups with hot sauce. Yummo!