Egg Muffins

Waking up to breakfast is the best! There is so much to enjoy!

Sometimes, it’s a bit of a rush in the morning and so I love making these egg muffins ahead of time for a quick prepared breakfast or snack. They are so versatile because you can put anything you love in them. Enjoy!

Ingredients – Canadian Inspired Egg Muffins

• 6 large eggs (organic)
• 1/2 cup cooked bacon (chopped)
• 1/2 cup green peppers (chopped)
• 1/2 cup green onions (chopped)
• 1 cup sharp cheddar cheese (grated)
• 1 small jalapeño (chopped fine)
• Salt and Pepper

Ingredients – Mediterranean Inspired Egg Muffins

• 6 large eggs (organic)
• 1 cup chopped ham
• 1 cup cooked spinach (cook, squeeze all the liquid out, then chop)
• 1 cup crumbled feta cheese
• 1/2 cup artichoke hearts (chopped)
• 1/2 cup tomatoes (chopped)
• 1 tablespoon chives (chopped)
• 1 tablespoon of cilantro (chopped)
• Salt and Pepper

The key formula to these muffins is one egg per muffin. So, if you are making six muffins use six eggs. My recipe makes six Canadian Muffins and six Mediterranean Muffins – so you will need twelve eggs.

Directions

1. Preheat the oven to 350 degrees. Coat your muffin cups with cooking spray or brush with oil.
2. Crack the eggs into a large bowl, add salt and pepper, beat until well mixed.
3. Chop and prepare all your fillings.
4. Fill six muffin cups with bacon, peppers, onions and cheddar cheese.
5. Fill six muffin cups with artichoke hearts, ham, spinach, tomatoes, feta, chives, cilantro.
6. Pour the egg mixture over the fillings, to the top.
7. Bake for 20 to 25 minutes or until eggs are set.
8. Serve immediately or store in the refrigerator for up to five days.