If you have come here to read something funny, clever, or just downright bizarre…I’m not sure this is your day.
I do not always have something funny to say.
I rarely have anything clever to say.
I almost always have something downright bizarre to say, but today is that one rare exception.
My mind seems to be a gaping black hole with seemingly nothing interesting going on inside of it today.
So I apologize.
But I made you some breakfast. Can I be forgiven?
Chop up some veggies. Whisk together some eggs. Put these ingredients, and some cheese, in a muffin tin. Pop said tin in the oven and just a short time later…presto change-o! You’ve got yourself some egg muffins (or mini quiches/frittatas, whatever name you would like to give them). Store them in the freezer. When you want them for breakfast, just pull a couple out the night before so they can thaw in the fridge, microwave for a couple of minutes and ta-da! Eggs on the go. You’re so special.
Veggie and Cheese Egg Muffins
Ingredients
- 1 green pepper finely chopped
- 3 scallions finely chopped
- 1/4-1/2 cup shredded cheese
- 5 eggs
- 3 egg whites
- 1 cup fat-free or low-fat milk
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 325 degrees. Line a muffin tin with foil liners.
- Fill each well in the muffin tin with a small amount of peppers, scallions and cheese. In a separate bowl (I used a 4-cup measuring cup for this, as it had a handy spout for pouring), whisk together the eggs, egg whites and milk. Whisk in the salt, garlic powder and pepper. Divide egg mixture evenly among muffin wells, filling 2/3 to 3/4 of the way full.
- Bake for 30-35 minutes or until golden and eggs are set. Allow to cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.
- Store in a zip-top bag for 3-5 days in the refrigerator or for up to 1 month in the freezer.
- To reheat, remove the foil liner (...it seems automatically intuitive but sometimes in the morning it is not), wrap in a paper towel and microwave on high for 30 seconds to one minute.
Notes
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >