These savoury egg muffins take no time to prepare. Make a big batch at the beginning of the week and keep them in the fridge for a quick and delicious breakfast any day of the week!
Happy Sunday, folks!
This week something horrible happened. At least I thought it was horrible until I realized I could make something great out of a disaster.
We went grocery shopping this week. I love grocery shopping you see, but when it comes to bringing the groceries in from the car, I’d rather not. Adam and I are the type of people who would rather die (okay maybe that’s a bit extreme, but we are pretty stubborn about this) than make two trips to the car to carry our groceries inside. We even thought of a neat invention on the way home from the supermarket. What if you had a stretcher-like shopping cart. I’m talking ambulance-style stretchers, but small enough to fit into the trunk of your SUV, and with a shopping cart for the top. That way you’d never have to transfer bags from the supermarket cart to your car, then into your house. We could just roll it out the car, fill it up, roll it back to the car, then roll it into the house. I don’t know about you, but I would buy one of those!! Anyway, we got home and we were walking to the front door. Adam had 9 grocery bags in his hands – including a bag with 2 dozen eggs. He was fumbling with the keys, trying to find the right key and… Yup, you guessed it… He dropped the bag full of eggs!!!!! *insert crying face here* Oh my god. The nightmare was unfolding right before my eyes. I kept my cool though, and I brought my bag of broken
hopes and dreams eggs inside. Adam felt horrible for dropping them, though in hindsight he was genius for dropping them because I wouldn’t have made these if he hadn’t. We’d be eating boring old boiled eggs for breakfast instead! So I got to the kitchen and half my eggs were cracked, but I didn’t want to throw out all my good free range, organic eggs. Being the genius that I am, I cracked them into a bowl, and the rest is history.
I hope you all enjoy these scrumptious little egg muffins. They really do make a great breakfast; just heat them in the microwave for a minute on busy mornings and you’ve got yourself a delicious breakfast!
- 10 eggs
- 3/4 cup skim milk
- 1/2 cup grated cheddar cheese
- 1/2 of a red pepper, finely diced
- 2 green onions, thinly sliced
- handful of fresh spinach, chopped (about 1 cup)
- 1 tsp course salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp chilli powder
- Preheat oven to 350°F. Grease a muffin tray.
- Whisk eggs and milk, then season with salt, pepper, paprika, garlic, and chilli powder.
- In the greased muffin pan, evenly divide the red pepper, green onion, and spinach. Top with grated cheese.
- Pour egg and milk mixture over the veggies and cheese.
- Bake for 30 minutes, or until the egg is cooked through.
You can store these in an airtight container in the fridge for up to a week. Before serving, microwave them for a minute.