Egg Muffins
Автор: Robin LaCroix, RDN
Загружено: 2025-12-10
Просмотров: 6
Recipe
Makes 3 servings
Ingredients:
4 eggs
2 tablespoons milk
1 cup vegetables, diced (onions, peppers, broccoli, spinach, tomatoes, mushrooms, etc)
½ cup cheddar cheese, shredded (other cheeses work too)
1/4 teaspoon salt and pepper
Directions:
Whisk eggs, milk, salt and pepper in a medium bowl.
In greased muffin tins or a 7 inch oven safe dish, add the vegetables, top with cheese, and pour eggs over the top.
Bake for 20-25 minutes until eggs are set.
Let cool for 5 minutes before removing them from the pan.
Notes:
Muffins will rise and then fall a bit as they cool.
Keep in the fridge for 4 days or freeze for 3-4 months.
You can also add 1/4 cup diced cooked breakfast meat such as ham, canadian bacon, or chicken or turkey sausage.
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