Breakfast on the Go - Egg Muffins

There's nothing like a big breakfast at home, and I don't mean just the food. It's having the time to lounge around and enjoy a leisurely breakfast in your PJs while spending time with your family. However, even on the weekends it is rare to have the time for a lazy breakfast.

One of my favorite things to make when I cook a big breakfast is a fritatta, but who has time for that on a busy weekday morning? Just because you don't have the time for a fritatta doesn't mean you need to grab a bagel and run. Instead, turn your favorite omelette or fritatta into a muffin and you have breakfast that will travel easily and reheat well.

You can make these with any combination of ingredients that you like. There are just a few general steps -

• Beat the eggs (4 extra large or 5 large eggs will make 6 muffins)
• Saute your meat and veggies
• Add meat and veggies to eggs
• Pour into muffin tins
• Bake for 15-20 minutes

Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Although eggs are a preferred and versatile breakfast food, not many of us have the time to whip up a Caprese frittata, a steaming pan of Shakshuka, or poached eggs on toast and omelettes in the morning.

That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!

INGREDIENTS

• cooking spray
• 6 eggs
• salt and pepper to taste
• 1/2 cup cooked chopped spinach excess water removed
• 1/3 cup crumbled cooked bacon
• 1/3 cup shredded cheddar cheese
• diced tomatoes and chopped parsley optional garnish

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
2. Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
3. Add the spinach, bacon and cheese to the egg mixture and stir to combine.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake for 15-18 minutes or until eggs are set.
6. Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

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