Egg Muffins anyone? This recipe is essentially an omelet cooked in a muffin pan. It makes them easy to pick up and go. So if you are in a hurry in the morning these are great! You can also make them ahead of time and simply warm them up in the microwave.
Here is another great selling point for these little egg muffins. We all know that kids love to eat with their hands. They are small and kids can easily pick them up. They will be ecstatic when you tell them it is okay to use their hands to eat. Best of all, they are absolutely delicious.
Egg muffins are also fantastic for a brunch. Add some potatoes, pork roll, bacon, sausage, fruit, or any other side you prefer.
INGREDIENTS
- 6-8 eggs
- 1-2 cups spinach
- 8 mushrooms, chopped
- 1 onion, chopped
- 1/2 cup gluten free dairy free cheddar cheese
- 2 tablespoons gluten free dairy free margarine
- salt
- pepper
Preheat the oven 350 degrees. Prepare a muffin tin by greasing with margarine.
To make the egg muffins, start by melting the margarine in a frying pan over a medium heat. Add the mushrooms, onions, salt, and pepper. Cook for about 6-8 minutes. Add the spinach until wilted. Fill the muffin tin about 1/2 of the way with vegetables.
Beat the eggs in a measuring cup, add a splash of water, and whisk. Add some salt and pepper. Pour the eggs over the vegetables, filling the cups just below the top. Add the shredded cheddar cheese on top.
Bake the egg muffins for 20-25 minutes.
Serve by themselves or with any side you choose.
You can use any choice of vegetables and cheese that you wish to make your egg muffins. There are probably hundreds of variations you could dream up. Pick your favorite vegetables and cheese and incorporate them.