Egg Muffin Cups

Are any of you guys horrible at eating breakfast? I usually always skip breakfast just because I am too lazy in the morning to make it. Well, I found the solution to my skipping the most important meal of the day dilemma… Egg muffins! They are quick and easy to make and they store very well in the fridge. I put them in a ziplock and pop them in the microwave for 30-45 seconds and voila! I have a great breakfast. Pair it with a bagel and you have a kinda balanced breakfast that will give you the energy to make it to lunch!

This recipe is super easy. Preheat your oven to 400°. Mix the number of eggs you would like, I used 8 medium sized eggs and it gave me 7 muffins. I always add a little milk to my eggs because I like them to be fluffy. I don’t really measure stuff out most of the time, but I put about a tablespoon of pepper in them (I love pepper) and half a tablespoon of salt. I added half a cup of cheese and chopped up 3 pieces of ham from the deli. You could definitely use any other ingredients you like. Next week I am going to do broccoli and cheese! I whisked all of this together and then poured the mixture into a well-greased cupcake pan. If you don’t want your eggs to rise as much as mine did, fill them about a third of the way, because those suckers really rise! Bake them for about 15-20 minutes depending on how you like your eggs (I like mine super well done). That’s it! You have breakfast prepped for your hectic mornings!

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