This recipe is in no way out-of-the-box or even very original. But it is delicious. And easy.
Truth be told, I’ve been seeing recipes like this online for quite some time. Recipes combining baked eggs with all sorts of savory ingredients. So for all those who’ve created and mastered the art of muffin tin eggs, thank you from the bottom of my (and my boys) tummies. These were a big hit.
The true beauty of this recipe is that you can really use any vegetables you want. I currently have a huge plethora of all things green in my fridge, so I decided to make green vegetables my muse.
Broccoli, spinach and green onions were all put to good use in this recipe.
Anyone LOVE chopping vegetables? Its my favorite job in the kitchen, so I happily do it as soon as I come home from work. But I realize this isn’t everybody’s thing. If you’d prefer to just come home and eat as soon as possible, you can do that too! Just prep your veggies ahead of time or make the entire dish at your convenience. These little egg muffins can be frozen and then reheated in the microwave for super speedy eating.
I actually chose to make this recipe on a night when my husband, Aaron, wasn’t home. Not that he wouldn’t have loved this recipe, but because my plan is to freeze the leftovers and enjoy for a more nutrient-rich breakfast. I’ve been waking up pretty early to tackle my commute, and my breakfast has really taken a beating. I’m hoping this recipe will help me reclaim this oh-so-important meal of the day.
Curious what other ingredients I incorporated into each muffin cup? Well, eggs should have been a dead giveaway, but just in case you weren’t quite sure, yes, I used whole eggs. I also topped off each baked egg with a little mozzarella cheese and a dash of salt and pepper. If you count ’em all up though, we’ve got a pretty tasty, nutrient-rich meal option that only required 7 ingredients. Not too shabby.
Remember, healthy eating doesn’t have to be overly complicated. In fact, its better when its simply flavorful.