egg muffins

egg muffins

Note: if you are reading this on your phone, you can click into the link and see more photos by reading the story on my blog. It is a weird preview thing that I can't control.

As I have mentioned in the past, the one thing that everyone wants to know more about is meal planning and tips or tricks around simple, easy and great food. Well, this is my first edition to that request. Egg muffins. This is simple and easy. You may have already eaten or tried these in the past. Most everyone likes them and it won't cost you a lot of money to buy the ingredients. The best part is that they can be made at the beginning of the week and reheated. (And they still taste great the second time around)!

I find that the best ingredients always taste the best. So, I bought these eggs at the farmer's market. I added herbs from my garden. You can add any ingredients you want really. I find that omelet type ingredients work the best: cheese, herbs, onions, mushrooms, salsa, bacon, ham or anything left over in the fridge (you get the idea). If you have people over, you can ask them to prep their own with an egg muffin bar, or just make a few of each flavor and everyone can pick their favorite.

The key step is to spray the muffin pan with a non-stick cooking spray. I have tried wiping oil on the pan, but it doesn't work as well. I have also tried baking cups, but the best version usually turns out with no baking cup and when I use the cooking spray.

I whisked the eggs, added the herbs, dumped the mixture into the muffin tin. Then I added a large handful of Romano cheese on each circle, and sprinkled with salt and pepper. The cheese helps when reheating to keep the flavor alive. I baked the egg muffins at 350 in the oven for about 25-35 minutes depending on your oven. 

And you are done. Serve right away for the best results. Store in an air-tight container in the refrigerator for eating later. I heat mine up in the microwave for about 20 seconds. Enjoy!

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