Egg Muffins
It's hard to eat right when you a) don’t like cooking, b) want all recipe prep time to be under 10 mins and c) want it to be good for you, and d) this list accurately describes you. But since this is exactly how I view meal prep, I’m continuing my quest to find these recipes, and this one is awesome!
Egg Muffins (good for any meal)
Buy these few things
2 dozen eggs
Milk
Pam
2 Muffin tins
Muffin tin liners
Optional: cheese, and chicken sausages
Ladle
Garlic Press - buy one of these! They are amazing.
…as well as…
a) 1 Bag chopped, frozen onions
b) 1 Bag chopped, frozen peppers
c) 1 Can of diced tomatoes with green chilis
d) 2 Garlic cloves (used twice)
e) 1/2 Bag frozen spinach
f) 1/2 jar of sun dried tomatoes
Preparation for Two Flavors
Preheat the over to 350.
Flavor One
Put items a, b, c, and d (onions, pepper, tomatoes and chilis, and garlic) into a skillet.
Draw a circle of olive oil over it.
Sauté. Stirring occasionally
Flavor Two
Dice the sun dried tomatoes (item f)
Put items d, e, f (spinach, sun dried tomatoes, and garlic) into a second skillet
Draw a circle of olive oil over it.
Sauté. Stirring occasionally.
While both skillets are doing their thing, scramble all the eggs with some milk
Put the liners into the muffin tins and spray them with Pam.
When the veggies are done to your liking, spoon them into the muffin tins. Use a ladle to spoon the scrambled eggs on top of the veggie, filling the muffin tin.
Cook for 30 mins, go sketch, then check - depending on the how many veggie you added, you might need 40-45 mins.
Optional:
1) Add cheese of top of the veggies before you add the eggs.
2) Add cut up, precooked chicken sausages to the veggies.
Note: In all honesty, you can put whatever you want in these muffins, these are my two favorite fillings, but if you come up with something that tastes amazing, please let me know! I would like to try it.
If you try it, please let us know how it worked out.
Best of luck!
❤️
PS. This was the first cooking type movie we’ve ever made! It’s not perfect but we learned a lot. Thanks for overlooking our growing pains.
Written by Sarah Dahlinger