Grab-n-Go Egg Muffins
Serves: 12 muffins
Ingredients
•12 large eggs
•Mix-ins of choice (I used 1 small handful of fresh spinach and 4 slices of ham)
•Sea salt, to taste
•Pepper, to taste
Instructions
1.Preheat oven to 350 degrees F (177 C). Grease a regular size muffin tin.
2.Roughly chop up mix-ins into small pieces (tip: a pizza cutter works great for this task).
3.Whisk eggs in a medium size bowl; add all mix-ins and whisk again to evenly incorporate.
4.Pour into muffin tin, filling each of the cups approximately half way.
5.Bake for 20 to 25 minutes until eggs are set in the middle.
6.Remove from oven and use a spoon to gently dislodge muffins from the tin.
7.Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!
8.Store egg muffins in an airtight container in the refrigerator for up to 5 days.
