Ready for a a quick and delicious high protein breakfast? It’s egg – plus your favorite thing to eat with eggs. How easy it that? If you have 25 minutes in the morning, you could make a variation of these every day!
1. Preheat oven to 375 F and spray muffin tins with gluten free non-stick cooking spray (I use Pam Original).
2. Whisk all of the ingredients together in a medium-sized bowl.
3. Pour into muffin tins, almost to the top (tip – fill any empty muffin holes with water for more balanced baking).
4. Bake for 12-15 minutes until eggs are puffing up and slightly firm to the touch.
5. Gently remove with spatula (they will reduce in puffiness as they start to cool).
Enjoy!
*You could make these many different ways –
Add your favorite veggies
Add a little salsa for a Mexican flare
Add Italian parsley and prosciutto for an Italian twist
Add feta cheese, tomatoes and black olives for a Greek breakfast
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I have to admit, I “wung it” quite a bit with the ingredients (had no meat, had some broccoli, had some of our homemade goat cheese), but I wanted to give a big thumbs up to the idea and ease of preparation. They were quick to the table and very tasty. Thank you!
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