A picture of Eggy Muffins.

Eggy Muffins

myamoo22 @cook_3668730

I found these perfect for breakfast when you have no time and want to eat something with staying power. They freeze really well. Then just pop then up and microwave for a minute to two.

I found these perfect for breakfast when you have no time and want to eat something with staying power. They freeze really well. Then just pop then up and microwave for a minute to two.

Eggy Muffins

myamoo22 @cook_3668730

I found these perfect for breakfast when you have no time and want to eat something with staying power. They freeze really well. Then just pop then up and microwave for a minute to two.

I found these perfect for breakfast when you have no time and want to eat something with staying power. They freeze really well. Then just pop then up and microwave for a minute to two.

Saved

Ingredients

25 mins

12 servings

24 largeeggs
1 cupchopped onion
1 eachchopped green pepper
1 1/2 cupchopped mushroom
1 cuplight cheese

Saved

Steps

25 mins

1

Preheat oven to 350 °f
2

Sauté vegetables for 2-3 minutes or until soft
3

Whisk eggs in a large bowl
4

Add vegetables to eggs and mix throughly
5

Lightly spray a muffin tin. Fill each cup with approximately 1/4 cup (60ml) of mixture
6

Top with grated cheese
7

Bake for 10-15 minuted or until Hugh, fluffy, and golden brown.

Saved

Cooksnaps

Saved

myamoo22

myamoo22 @cook_3668730

on April 03, 2014 01:01

Comments

Keywords

Muffin Onion Mushroom Egg Green Pepper Cheese

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