These little guys are my favorite.
They are easy to make and perfect for a grab and go breakfast or snack.
They are versatile too! You can mix in any kind of veggies you like. I've used onion, bell pepper, mushrooms, spinach, broccoli. You could add in a little cheese or sausage.
Egg muffins have become a staple in my weekend meal prepping. I make enough to last us from Monday through Saturday, and they keep just fine in the fridge during that week.
Here's the recipe:
PLAIN EGG MUFFINS:
Grease a muffin tin, crack an egg in each cup (or whisk in a bowl first), Bake at 375 degrees for about 18-20 minutes (ovens vary). If you prefer a softer yolk, decrease your cooking time by about 3-5 minutes.
VEGGIE EGG MUFFINS:
Same steps as above. You can either whisk some chopped veggies into your eggs before pouring into the muffin tin, or sprinkle them on top of the cracked eggs and give a small stir right in the cup.
BACON WRAPPED EGG MUFFINS:
I like to use the pre-cooked turkey bacon for these to save time. Line two pieces of bacon around the perimeter of each cup, then follow the same steps as the above recipes. If you do not use pre-cooked bacon, you will need to partially cook them first, just until the fat begins to render.