Breakfast Egg Muffins Everyone will Enjoy.

Today, is all about Breakfast Egg Muffins. Oh I love these little lifesavers!

Great way to sneak a variety of
healthy vegetables in this juicy morning indulgent. Great for adults and kids (even 11 month old infants), awesome for school lunches, great food on the go.

BREAKFAST EGG MUFFINS INGREDIENTS

These muffins are egg based plus some fresh ingredients. Here’s the breakdown.

• Egg base: Simply whisk up a bowl of eggs and season with salt and pepper, caesar rim blends mix
  (optional)
• Vegetables: It’s a great way to sneak in more vegetables for breakfast! You can add in just about any
  vegetable such as spinach, kale, broccoli, tomatoes. Note: Better to give them a quick sauté or boil, then
  dice into small pieces before combining with the egg base.
• Meat (optional): Looking to add some extra protein? Bacon or sausage are delicious options that pair well
  with any vegetable. Just pre-cook it before adding to the eggs.
• Cheese (optional): From grated parmesan cheese to cheddar and feta cheese, whatsoever is available in
  your fridge.

INGREDIENTS:

Egg Base

• 8 large eggs
• salt and pepper, dried garlic, to taste

Fillings:

• 2 cups broccoli florets
• 4 slices bacon (optional)
• 1 small to medium onion (optional)
• 15 grape tomatoes, halved
• 1 medium zucchini, cut in small cubes
• 1 cup cut in cubes feta

INSTRUCTIONS

1. Add the 8 eggs to a large bowl and season with salt, pepper and any additional spices preferred. Whisk the eggs until
fluffy.

2. Chop onions and sauté them halfway done.

3. Slice the bacon. Add to a sauté pan with onions and continue over medium heat, stirring frequently
until cooked.

4. Fill a pot with water and bring it to a boil. Add the broccoli florets. Cover with a lid and cook for 5-6
minutes. Remove and let cool for a couple of minutes. Then dice the broccoli into small pieces.

5. Chop zucchinis, tomatoes and feta cheese

6. Fill the 12-cup muffin pan about 1/2 full with ingredients. Then fill with egg mixture about 90% full and bake at
350F for 30 minutes.

7. Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy
immediately or store in the fridge or freezer.

MAIN COOKING INSTRUCTIONS FOR ANY FILLING COMBINATION:

Let’s start cooking. I’m sharing the base recipe for any egg muffin. Feel free to explore and create your own
ingredients combinations or simply use what’s available in your fridge at a cooking day.

1. For a 12 muffins pan: whisk 8 eggs.
2. Create your fillings. Precook and prechop all ingredients. But, to keep the ratio even with the egg base, you
will need about 3-4 cups of add-ins for 12 muffins.
3. Fill the muffin tray with ingredients. Spray well your muffin tins with vegetable oil (I use avocado oil
spray). First add in your veggies and meats, top up with cheese then pour the egg mixture into each muffin
until it reaches about 90% full. Do not fill 100% as it will overflow in the oven (been there, done that).
4. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Let the muffins cool. Important step, as by now, you’ll be overwhelmed with a mouthwatering smell, but
please, be patient. Then run a knife along the outer edge and remove each muffin.

HOW TO STORE AND REHEAT

The best part about these muffins is that they make for an easy breakfast meal prep. You can make a batch on
Sunday and enjoy them all week long.

You may add them in kids school lunches and be sure that it will be
eaten till the very last bite.

Store them in the fridge for up to three days, or in the freezer for up to three months. Just make sure to place
them in sealed containers or freezer-safe bags to keep them fresh.
To reheat, simply pop them in the microwave for about 30 seconds (from the refrigerator) or 1-2 minutes
(from the freezer).

Enjoy!!!