Breakfast is a meal I cannot miss, but almost never have enough time to enjoy it. My husband and I have completely different schedules when it comes to our mornings. He likes to sleep in as long as possible, and I have an internal alarm clock that wakes me everyday a couple minutes before seven. Even on weekends. I know its fantastic.
One of the things I dislike the most is grabbing something unsatisfactory on your way just to fill your craving. As I was going on a business trip this week I did not want my husband to have to suffer and make his own breakfast I know, how horrible would it be for him to make his own breakfast? All jokes aside, I think these little egg muffins are great. You can pack them individually and take one or two on the go and you can mix your ingredients how you please. I even took two with me on the plane and loved every bite. You can have them as is, or even put them in between a toasted baguette and have an egg sandwich in no time.
I love having little on the go treats that are homemade and will definitely be making these again. Also, these little egg muffins are a perfect way in using up those loose veggies you have where you don’t have enough to make a meal with and are unsure what to do with them.
Egg Muffins
For 12 muffins
15 eggs
1 cup milk
Salt and Pepper
3 tbsp butter, melted
Toppings I used:
Bacon
Mushrooms
Onion
Shredded Cheese
Preheat oven to 180 C.
In a large bowl add eggs, milk, salt and pepper and whisk until combined. In your muffin tin you can either line the muffin forms with paper lining or grease them with melted butter. Add the toppings in the individual muffin form and top off with the egg mixture. Stir slightly with a fork in order to not have all your toppings baking at the bottom of your muffin tin.
Bake for 15 – 20 minutes or until the eggs are fully cooked.
