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Tuesday, September 23, 2014

Egg Muffins!

We are officially almost a month into the school year and let’s be honest, I am already getting tired of waking up to do the “big breakfast”.  In an effort to find a good (lazy) solution, I came across SO MANY pins for these Egg Muffins!

This is the original pin that inspired me to try out these cute little breakfast treats!  

However, I adjusted this recipe to be more like what my family likes to eat.  Which proves you can get pretty creative with this!  The best part… they are good hot, they are good cold, they are good if you warm them up in the microwave for 20 seconds!  And, if you skip putting in cheese (which I didn’t do), they are pretty dang healthy!

Here is the scoop on how to make these:
Preheat your oven to 350 degrees
Then get together:
Cupcake Liners
Cooking Spray
Muffin Pans (2) 

Then you add these ingredients, I am giving you the approximate measurements I used because I threw this together pretty dang quick:
12 Eggs and a splash of water that you “scramble” with a whisk
1/2 Cup Cheese (or more if you want them to WAY yummy.. I won't tell!)
1/2 pkg of Bacon  (Brayden said I needed more, I was just attempted to make this a "healthier" choice... but heck with healthy!)
1 Cup Asparagus
1/2 Cup Green Onion
1/8 Cup White Onion
3/4 Cup Spinach
After  you have whisked the eggs, whisk in the rest of the ingredients.  Spray cooking spray on your cupcake liners and fill them with the egg mixture just like a muffin!  I was able to get 18 out of this mixture. Cook on 350 degrees until you can poke them with a toothpick and not get egg on the toothpick!  It took me about 25 minutes to reach perfection.  
YUMMY!  I give this pin an A+


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