I like to make breakfast that can be eaten while running out the door, because that’s easiest with boys! This morning I made egg muffins with onions, bell peppers, and cheese. Meat could be easily added if you wish!
We buy our eggs from a local farmer, fresh, for $2.00/dozen. I made 6 muffins, and fed two people, but had leftovers. These can easily be put in a ziploc baggie and reheated in the microwave!
Preheat your oven to 350 degrees. Put muffin liners in the muffin tin (I use a regular size muffin tin). If you have a silicone muffin pan, there is no need for a liner, just spray with a little cooking oil. I spray the muffin liner with a little cooking oil so that the muffins aren’t so stuck. Then you will add your vegetables to the muffin cups. You can make them all different if you wish, some people are pickier eaters than others 🙂 I put cut up an onion and a bell pepper, adding about a tablespoon of each veggie. Then I grated up some cheddar cheese and added about a tablespoon of cheese to each cup. In a bowl, crack and scramble 6 eggs. Add 1/4 C flour and 1 tsp baking powder to the egg mixture and mix good to get all the lumps out. I also added garlic salt and pepper to the egg mixture, you can add whatever you normally like to season your eggs with (salt, pepper, etc.) Then pour the egg into each muffin cup until the muffin cups are about halfway full. I like to sprinkle a little more cheese over the top, then put them in the oven, preheated to 350 degrees, for about 25-30 minutes.
Egg Muffins on the go!
6 Eggs $.96
6 T Chopped Onion $.15
6 T Chopped Bell Pepper $.40
6-8 T Grated Cheddar Cheese $.75
1/4 C Flour $.04