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  • Marissa Rought

    Egg Muffins. 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.

  • Cindy's Skinny Fiber and healthier you

    Breakfast Egg Muffins To Go ⊰✿░S░H░A░R░E░⊰✿ ░T░O⊰✿░S░A░V░E░⊰✿░S░H░A░R░E░⊰✿ Tag yourself if you want to save it in your photo files!! Then CLICK on my profile to F0LL0W me to continue seeing daily recipes, motivation, and inspiration, DIY and laughter! 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 of time, then grabbed on the go. Egg muffins will keep one week in ...

  • Shay Haude

    Breakfast egg "omelet" muffins recipe A dozen eggs (hey, they 'are' called egg muffins) 2 - 4 Tbs. milk, half and half, etc (whatever you have is fine...it just stretches the eggs a bit further) 1 1/2 - 2 cups "fillings" (sausage, ham, green onions, peppers, tomatoes....again, use what you have on hand or make up new combinations of your own) 1 1/2 - 2 cups cheese Seasonings of your choice (I usually just add a bit of salt, but I've seen some people mention using Spike seasoning in these...about 1-2 tsp.) Preheat your oven to 375F. Spray a regular 12 cup muffin tin with nonstick spray or use liners. Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3-3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer not to mix down your eggs), and season to your liking. Pour egg mixture into each cup, level with the pan edge. Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin. These are perfect for freezing. I usually make a double batch, freeze them, and then use them for easy breakfasts that the kids can handle themselves. Just microwave for a minute or two, depending on how many you are reheating, and they're good to go. You simply can't beat the simplicity, the kids love them, and they're not that bad for you either! They're nice for an afternoon or midnight snack, too.

  • Vickie Messer Helton

    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.

  • Alexia Hadjiloizou

    Breakfast Egg Muffins: pour egg whites into a cupcake pan, add toppings like mushrooms, veggies, and meat, bake them in the oven at 375-degrees for 30 minutes

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