These egg muffins are perfect for making ahead of time and storing so that you have a healthy breakfast option all week long. They will stay good refrigerated in an airtight container for at least that long.
Just take a couple out and pop them in the microwave and breakfast is done. It’s nice to be able to give these to the kiddos on a busy work morning rather than seeing them eat a sugary cereal or toaster pastry. I usually make a batch of all different flavors on Sunday and they last straight through to the end of the week.
Ingredients
18 Eggland’s eggs
shredded cheese (any kind)
spinach, ham, peppers, onions or whatever fillings you prefer
frozen hash browns
Instructions:
Preheat oven to 350 F. Spray a muffin pan with nonstick spray.
Sprinkle frozen hash browns in the bottom of each muffin tin.
Add any fillings you’d like.
Whisk the eggs together well. Top off each muffin tin with the egg mixture.
Fill to the very top of each muffin tin, without overflowing.
Bake for 25-30 minutes or until eggs are set well. Remove from muffin pan immediately and let cool.
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Quick Tip: These muffins also make a great grab-and-go lunch for work!