These super easy and quick egg "muffins" make a great on-the-go breakfast that can be made on Sunday and ready to go for 3-4 days. The egg and milk are really a blank canvas to add any flavors you want. I have made sausage and jalapeno, spinach/feta/bacon (pictured), ham and cheese, and a bunch more. Have fun and enjoy!
10 Eggs (or the equivalent mix of eggs and egg whites)
1 TBSP Milk (or almond milk, 1/2 and 1/2, water etc... your choice)
2 tsp Salt
1 tsp Black Pepper
Preheat your oven to 350 degrees and grease all 12 cups of a muffin pan with non-stick spray or fat/oil of your choosing.
Add your eggs/egg substitute mix to a bowl with the almond milk and the seasonings and whisk lightly.
Now is where you can get creative, add any other ingredients you want as mentioned in the description above. Then evenly distribute the eggs amongst all the muffin cups.
Bake for 15-20 minutes or until the internal temperature of the cups reach 160 degrees.
If you use carton egg whites you may need to cook a little longer due to the excess moisture.
Recipe from the kitchen of Matt Gawlik