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I’m always looking for healthy, easy, and quick recipes for breakfast. Everyone knows breakfast is “the most important meal of the day,” and yet we rush it or — worse — skip it because of lack of time. The best way to go about breakfast, especially if you are working and need to get out of the house early, is to plan ahead. The following recipe is adapted from Pinterest. I love making these muffins in batches. You can store the extras in the refrigerator or freezer and use them anytime.

Ingredients:

  • 6 eggs
  • 1/2 cup milk (2% or whole milk)
  • Chipotle seasoning (you can use any seasoning)
  • 1/4 cup Parmesan cheese
  • 1/2 cup mixed veggies (I used peppers, corn, and parsley)
  • Cooking spray

Method:

Step 1

Preheat the oven 350°F.

Step 2

Spray the muffin pan with cooking spray.

Step 2

Beat the eggs. Add seasoning and cheese.

Step 3

Pour the egg mixture into the muffin pan, filling halfway. Then add the veggies and cheese. Make sure the batter doesn’t fill more than three-fourths of the individual muffin containers.

Step 4

Place the muffin tray in the oven and set the timer for 10 minutes.

Step 5

Rotate the muffin tray after 10 minutes and let it cook for another 10 minutes.

Step 6

Immediately remove the egg muffins from the muffin tray. You’ll notice that the muffins rise up a lot during cooking but then sink down after you take them out — this is normal.

Step 7

Enjoy the muffins warm out of the oven or store them in the refrigerator or freezer for future use. These are perfect for busy mornings as breakfast or even as a snack.

I hope you this recipe is a hit with your family! Let me know if you try different variations of it. Feel free to leave a comment or feedback below.