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I think I could make the case that Breakfast is America’s favorite meal. All I need to say is bacon, am I right? Ok, but there’s more. I mean who can’t resist a big pile of buttermilk pancakes with hot maple syrup, a couple of eggs with hashbrowns, French toast, eggs benedict, sausage links, apple cinnamon oatmeal, the list goes on, and I’m sure you have your own favorite. The problem arises when you don’t have time to put together breakfast, or you don’t feel like standing over a frying pan trying to turn out 6 perfect omelets.
Oftentimes we settle for grabbing a granola bar on the way out the door, or stopping at the drive-thru of the local fast food joint on the way to work. And while those solutions may be functional, they may not be all that satisfying.
So today’s quick fix is going to give you another option for breakfast; one you can make with minimal effort, something you can eat on the go, and something you can even make extra of and freeze for later. Let’s call them “egg muffins.”
Like so many things, I first found out about these on a post that somebody shared on social media, but I can’t seem to find the original source for the recipe. I’ve made these a few times since and they are pretty good, and they’re so easy, I even taught someone how to make them over twitter. You can ask my friend Shaun from the “No Totally” movie podcast how he liked them (by the way, if you like talking about movies, then No Totally is a fantastic place to go for your fix…check them out on iTunes)! Ok on to the recipe…
Here’s what you need:
Standard size muffin pan
Whisk or fork
Eggs (one per muffin), so if you plan on making 6 muffins, you’ll need 6 eggs.
Milk (about 1 tsp per egg)
Salt & Pepper
Prep: Preheat your oven to 400 degrees. Give your muffin tin a quick spray of cooking oil or wipe it down with a little oil.
Combine your eggs, milk, and salt and pepper in a mixing bowl and beat until well mixed (kind of like you were making scrambled eggs).
Pour the mixture into the muffin tins, filling each cup about ¾ full. Put in the oven for 20 minutes.
Now the great thing about this recipe is that while the eggs are in the oven, you have 20 minutes to do whatever you need or want to; get the kids dressed, hop in the shower, watch the morning news, whatever. After 20 minutes take the tin out of the oven and let cool for a minute. Remove the egg muffins and enjoy! You can also freeze them in a zipperlock back and save them for a week or two.
You can also add cheese, diced ham, herbs, spices, spinach, whatever you’d like to the egg mixture to add more flavor and nutrition.
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