Easy Weekend Egg Muffins
I love the versatility of eggs. There are numerous ways to prepare them and anything goes! From adding them raw in protein shakes, to a variety of cooked possibilities, they are the ultimate food that can be enjoyed for breakfast, lunch, dinner and as snacks.
But, taking the time in the morning to prepare egg recipes that the whole family will enjoy can be challenging. So in an effort to simplify the morning chaos, I like making these egg muffins to accommodate everyone’s egg preferences.
Here’s how you can make them too.
♦ 6 eggs
♦ 1/2 cup frozen hashbrowns (cubed)
♦ 1/2 cup chopped green pepper
♦ 1/2 cup chopped ham
♦ Grated cheddar cheese
♦ Salt & pepper to taste
Pre-heat oven to 325°F.
Spray bottom of tin muffin tray with cooking spray.
Add 4-5 hash browns in the bottom of each muffin cup.
Crack one egg in each muffin cup or whisk eggs in a bowl and distribute the egg mixture evenly in the muffin cups.
Add chopped green pepper and ham on top.
Top with cheese.
Bake for 15-20 minutes.
Remove from muffin tray while still warm.
Whether your family members like their eggs runny or hard, plain or packed with vegetables, you can make large quantities of individualized egg muffins and keep everyone happy.
You can also make extras to keep as leftovers. They can be easily microwaved on hectic weekday mornings for a quick healthy breakfast.