Easy Breakfast – Egg Muffins


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Well it’s back to school time and that usually means my mornings can be a little hectic.  I usually have no trouble getting breakfast on the table for the kids, it’s me that needs the help!

So I whipped up this quick and easy recipe to ensure I have something wholesome to grab in the mornings.

Simple, whole ingredients.  Here is what you will need:

Preheat over to 350 degrees F.

6 eggs.  Can be a mix of whole eggs or egg whites

12 Silicone Muffin Cups.  You can find them on well.ca here: Muffin Cups

Chopped Veggies of your choice.  I used roasted veggies we did on the BBQ the night before, but you could use anything you have.  Use your imagination!

Cooked Bacon (optional and yummy!)

Cheese.  Again your choice.  I used Feta because I love the flavour.

Here’s how you put it all together.

In a large measuring cup or bowl with a spout, crack eggs and mix with 1/2 cup of milk (again, type of milk is your choice!)

Layer Bacon, Cheese and Veggies into the muffin cups.  They can be about 3/4 of the way full.

Slowly pour egg mixture into the muffin cups.  They can be pretty full, but you want to be careful not to spill as you put them into the oven

Bake for 25-30 mins at 350 degrees F.

Remove from oven.  Let cool for 5 mins and then remove from muffin cups.

ENJOY!  Serve with a cup of berries, blueberries are my favourite.

You might like to make a double batch and store them in the freezer to reheat on busy mornings.

If you like this recipe, please feel free to share with your friends!

Don’t forget to follow me on Instagram @lauraessentiallyinspired and Facebook @Essentiallyinspiredwellness

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