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  • Christina Laney

    Genius. -Breakfast muffins. Pour egg into a greased cupcake pan, then add toppings like - mushrooms, veggies, and meat, turkey. Bake them in the oven at 375-degrees for 30 minutes and let them cool. Pop them into plastic bags so that you can grab them easily in the morning. #Recipe #hair #food #DIY

  • Kathy Bathon

    Muffin Tin Breakfast Egg Muffins To Go Recipe | Just A Pinch Recipes. Makes so much sense.

  • Lydia Schleicher

    Breakfast egg muffins. Super easy, super yummy. I actually have this pinned from two different sites, so I kind of combined two recipes. I used 9 eggs for 12 muffins and 1/4 cup milk (the other recipe called for 4 eggs for 6 muffins and 1/4 cup half & half). I only added cheese b/c I took them to our monthly meeting at work and had no idea what type of stuff people might like in them. They were a HUGE hit! I baked at 375 for 30 minutes and that was perfect (the other recipe said 350 for 20-25, so I'm not sure if the eggs would have been done....) Also, since I took them to work, I have no idea how well they will freeze. Will have to try them again and comment later. Pour egg into a greased cupcake pan, then add toppings like - mushrooms, veggies, and meat, turkey. Bake them in the oven at 375-degrees for 30 minutes and let them cool. Pop them into plastic bags so that you can grab them easily in the morning.

  • Lori Woehl

    Breakfast Egg Muffins To Go Recipe from Metabolic Cookbook: http://ift.tt/19eZBhu Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead o | Flickr - Photo Sharing!

  • Lynette Berrios

    Low Carb Breakfast Egg Muffins To Go Posted by simplyjuliana on Sep 28th, 2013 in Low Carb | 2 comments breakfast eggmuffins to goAnothe...

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