We're kicking off our 25 Days of Snacks event with a protein packed snack that shouldn't just be banished to breakfast time (although these do make an amazing breakfast for days when you're on the run!). The incredible, edible, muscle making egg gets the spotlight in these tasty little egg muffins studded with delicious fillings in the form of sweet taters, bacon, vitamin & mineral rich veggies, ooey gooey cheeses.
The best thing about this snack is that it's so easily modifiable! You can make these totally paleo, leaving out the milk and cheese. You could sub in other seasonal veggies for the ones I have listed below. Get creative and make these all your own. Love pesto? or salsas? Mix them in or spread on top of your new favorite snack. Make a batch on a lazy Sunday morning and you've got snacks for the week!
Easy Egg Muffins
Makes 10-12 egg muffins (depending on the size of your muffin tins & mix-in's)
What you'll need:
- 12-14 eggs
- splash milk
- salt & pepper
Mix - In Ideas
- shredded sweet potatoes & bacon / asiago cheese
- chopped tomatoes & basil / provolone or mozzarella cheese
- peppers & spinach / provolone cheese
What to do:
Preheat the oven to 350 degrees F and grease your muffin tin.
In a bowl or liquid measuring cup you can easily pour out of, crack in the eggs add a splash of milk and season with salt and pepper. Whisk and set aside.
Cook up your mix-ins. Get creative and chop everything up pretty small so it cooks fast and fits in your tins. I cooked roughly 1/2 small yellow onion chopped up in a pan with some olive oil until they were browned and delicious and actually used those onions in all of my egg muffins because they lend a fantastic flavor. I let 2 slices of bacon cook up in a separate pan and then chopped those up when they were done. Then I cooked the shredded sweet potatoes, peppers, and tomatoes all separately in the same pan I cooked my onions in. I sliced up thin shreds of fresh spinach and basil. These add in's are all up to you. You could pick one and make more of them or do a hodgepodge like I did.
Once your mix-in's are ready, divide them into the muffin tins and pour the whisked eggs that you set aside over each one. You can get away with almost filling them. This is when I added the cheese. I sprinkled it on top or added 2-3 small chunks to each. Bake for 15-17 minutes or until eggs are just set. Store in the refrigerator and reheat when you need a protein packed snack or breakfast; or eat them all piping hot out of the oven :)