In my effort to simply a few things for the month of September, I made some egg muffins that will be a quick and easy breakfast during the work week, along with some toast and fruit or yogurt. I made a batch in a mini muffin pan – a little egg goes a long way!
4 eggs, whisked1/2 tbsp water
generous amount of salt and pepper (I liked my eggs seasoned well!)
ingredients of your choice – I sauteed some kale and shallot in olive oil and also added a handful of shredded cheddar cheese
Other combinations I would like to try include broccoli and cheese or spinach, mushroom and swiss. This would also be a great way to use leftover roasted veggies!
Pour egg mixture into a 12 count mini-muffin tin and cook for 15 minutes in a 375 degree oven. Enjoy!