Here’s a great, versatile make-ahead breakfast recipe for some egg “muffins”.
First, take 6 eggs and one cup of egg whites and wisk in a bowl (You can adjust the ratio either way if you want more eggs or more whites)
Season with salt and pepper
Spoon the eggs into a muffin tin lined with cupcake liners until each cup is about half full
Fill with your choice of chopped veggies. I used onions and green peppers. You could use tomatoes, spinach, peppers, cheese, etc….
Top off with egg mixture until almost full
Bake at 350 for 30 minutes or until tops are firm
You can enjoy as is or like I do with a little bit of cheese on top and some salsa!
These store well in the fridge for an easy grab and go breakfast
