I think it’s universally understood that I am lazy. Breakfast – the most important meal of the day – is sadly no exception. I’m guilty of limited-nutritional-value bowls of cereal. I’ve gone through phases and tried all the trends – the smoothies for brekkie, the parfait, the assorted fruit, the avocado on toast, the acai bowl – you name it, but nothing really whets my appetite at breakfast time than good ol’ scrambled eggs. The trouble is that I’d rather snooze than wake up early to get crackin’.
Enter: Egg muffins!
These savory saviors are basically omelets/mini frittatas to-go that I can make at the start of the week and keep either 1) refrigerated for a week or 2) frozen for up to a month in a Ziploc bag.
Recipe is sourced from one of my favorite sites, Popsugar, and goes as follows:
- 1 dozen eggs
- 1/2 teaspoon sea salt
- Nonstick cooking spray, to coat pan
- 1 cup frozen or fresh spinach (I used broccoli – feel free to switch it up!)
- 1 heaping cup thinly sliced mushrooms
- 1/4 cup thinly sliced green onion
- 1 1/2 to 2 cups shredded cheese (either cheddar or parmesan (I used cheddar))
- 12 cup muffin pan
As cited on Popsugar:
- Preheat the oven to 350°F. Crack eggs into a liquid measuring cup. Whisk the eggs and salt.
- Grease a 12-cup muffin pan. 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.
Simply pop one into the microwave on your way out and be happy. 🙂 ❤