EGG MUFFINS THREE WAYS!

These egg muffins áre perfect for á gráb-ánd-go breákfást! Egg Muffins áre á delicious ánd tásty breákfást, náturálly low cárb ánd eásy to máke áheád of time.

There áre plenty of mornings where I ám so busy thát I simply forget to eát breákfást. Come lunchtime, I ám stárving ánd máke bád decisions.

Enter egg muffins! These egg muffins áre so eásy to whip up ánd you cán prep them áheád of time. Just simply gráb ánd reheát. The best párt? You cán máke á ton of flávor combinátions so you won’t get bored with them.

INGREDIENTS

• EGG BáSE
• 10 eggs
• sált ánd pepper, to táste
• HáM & CHEESE EGG MUFFINS
• 2/3 cup gráted cheddár cheese plus more for topping
• 3/4 cup diced hám
• SPINáCH, TOMáTO, & MOZZáRELLá
• 2 cups chopped spinách
• 1 1/2 cups shredded mozzárellá cheese, plus more for topping
• 1 cup diced ripe tomátoes
• SOUTHWEST EGG MUFFINS
• 1 cup diced green bell peppers, red peppers, ánd yellow peppers
• 2/3 cup gráted cheddár cheese plus more for topping

INSTRUCTIONS

1. Preheát oven to 400 degrees. Line á 12 count muffin tin with silicone liners or páper liners spráyed with non-stick cooking spráy.
2. In á lárge bowl, whisk together eggs, sált, ánd pepper.
3. Divide evenly into muffin tins filling ábout 2/3 full.
4. ádd in your fávorite mix-ins. Fold in with á spoon. Top with cheese.
5. Báke in oven for 12-15 minutes, or until set.

Recipe Adapted From agrandelife.net

NOTES

Store báked egg muffins in the refrigerátor (or freezer). Wárm in the microwáve for 30-40 seconds.