Breakfast Egg Muffins

You’ll always have time for breakfast with these egg muffins – make a batch and then just grab 1-2 in the morning for a quick healthy start to the day! These can be stored in the refrigerator for up to a week or can be frozen. 

• 15 eggs
• 1 cup shredded cheddar cheese (you can substitute another type of cheese if you prefer)
• 1 tsp dried basil (and any other herbs or spices you’d like – for an additional spice kick you could also add in some hot sauce, jalapeños or red chili flakes)
• 1 green onion, sliced
• Whatever veggies you want to add in, sliced or diced in small pieces (some suggestions –mushrooms, bell peppers, zucchini, broccoli)
• Lean cooked meat of choice (optional)

1. Preheat oven to 375 degrees
2. Spray the muffin tray with a non-stick spray (or you can use muffin liners if not using a silicon pan)
3. Divide veggies, meat, green onion and cheese into each muffin cup (you can also mix it up and make different varieties!)
4. Break eggs into a large bowl and beat well. Add the basil and any other spices you would like and mix. Pour egg mixture into the muffin tin, filling 2/3 of each
5. Bake 25-35 minutes until muffins have risen and are slightly browned