Great for Busy School Mornings!

by Rachel Simpson, BuffaloDietitian.com

Ingredients (12 servings)
12 large eggs
1 tbsp. milk
salt to taste
pepper to taste
cooking spray
Optional add-ins:
4 oz. mushrooms raw, chopped
1 cup spinach fresh, chopped
¾ cheddar cheese, shredded

Instructions

  • Preheat the oven to 350° Fahrenheit.
  • Start by chopping the veggies. Make sure there are no big chunks as the eggs would not hold them together well.
  • Make sure to coat the muffin tins or muffin liners with nonstick cooking spray prior to adding any ingredients to the muffin tins.
  • Divide the chopped veggies and cheese into 12 greased muffin tins or silicone muffin liners.
  • In a large bowl, crack the eggs and whisk them. Season the eggs with milk, salt, and pepper. You can also whisk the eggs in a 4-cup measuring cup with a spout, which makes it easier to pour the mixture into the muffin tins.
  • Pour the egg mixture into the muffin tins over the veggies and cheese. The muffin tins should be almost full after pouring the entire egg mixture into the muffin tins.
  • Place the egg muffins in the oven and bake for 25-30 minutes.
  • Carefully remove the egg muffins from the oven. Let them cool for at least five minutes. Remove the egg muffins from the liners and enjoy!

Nutrition per 1 egg muffin
Calories: 75kcal, Carbohydrates: 1g, Protein: 7g, Fat: 5g, Cholesterol: 186mg, Sodium: 74mg Potassium: 115mg, Fiber: 1g, Sugar: 1g, Vitamin A: 507IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

Note
Cool muffins before storing, and place in airtight container in fridge for up to 5 days. Store in freezer for up to 3 months in zip lock bag. Microwave frozen muffins uncovered for 1-2 minutes, or until hot. Microwave refrigerated muffins for 25-30 seconds.