Breakfast Egg-Muffins

These egg muffins are a simple breakfast that's quick to prepare. I've made these versatile little guys for dinner with a side salad and for breakfast with hash browns and homemade ketchup. Leftovers are great in lunches. In the picture above, I used mushrooms, kale, red pepper, garlic and cheddar cheese. Make your own unique egg muffins using veggies that you already have in your fridge! And don't forget to let me know what your favourite combo is--I'd love to get some ideas!

Veggies/Herbs That Work Well

• Tomatoes

• Zucchini

• Kale

• Spinach

• Sun-dried tomatoes

• Mushrooms

• Onions

• Garlic

• Banana pepper

• Sweet peppers

• Cooked, cubed potato

• Cooked, cubed yam

• Chives

• Basil ...or pesto

Build Your Own: Veggie Egg-Muffin Recipe

Ingredients

• 6 Free-range Eggs

• 1/4 cup of Milk or Plain Yogurt

• 1 Tbsp melted Butter or Coconut oil

• 1 cup diced Veggies (a variety from the list above or whatever you like/have on hand)

• 1/2 cup of Cheese (I like aged cheddar here, but any kind will do)

• Pinch of Salt and Pepper

Instructions

1. Preheat oven to 350 degrees.

2. Add eggs, milk, butter, salt and pepper to a medium bowl and whisk well.

3. Add veggies and cheese, and mix well to combine.

4. Add the mixture to silicone muffin tins and bake for 25-30 min.

5. Remove from oven and let sit for 5-10 min.

Notes

Add smoked salmon and goat cheese to make these a perfect dinner entrée.