Hi Peace Family! Jami Mayberry here with a quick and easy breakfast recipe the whole family can enjoy during your busy schedule! My mother sent this to me and she is a great cook so I thought I would pass it along!
Easy Egg Muffins
Spray a muffin/cupcake pan w/ non-stick spray.
Fill with any thing you want: ham, broccoli, chicken & carrots, spinach w/ feta & tomatoes,
steak & bell peppers….whatever you have in the fridge.
(Note: add all veggies RAW – they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!