Then, one day, to the rescue came one of my besties, Cara. She had made egg muffins for the week and they looked delicious. She sent me the pin and I finally got around to making them. (Original recipe found here)
Ingredients:
6 eggs
chopped veggies of your choice (about 1 cup worth). I used brocolli, red pepper and yellow and green onion.
1/4 c shredded cheese (I used cheddar)
cooking spray
12 cupcake liners
-Preheat the oven to 375.
-Chop your veggies of choice.
-Line a cupcake pan with two liners each - 6 cupcakes total. The two liners is key because the egg will soak through just one liner! Spray each set of liners generously with cooking spray.
-Divide the veggies in to each liner, then the cheese.
-Mix up the eggs in a seperate bowl and then pour evenly in to each liner, shown below.
-Slightly stir, just to mix up the egg with your veggies and cheese.
-Bake for 30 minutes, until the tops just turn golden brown.
After cooling, I put these in the fridge and plan to eat one each morning. Finally - something quick, healthy and protein packed to keep me full until lunch.
If you make them, let me know which veggies you use!
