Egg Muffins: Bliss-on-the-Go

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I love egg muffins. They have been on our menu for years. A must when you’re traveling. It’s so easy to make up a dozen to pack in a cooler. Think mini omelet, although I’ve been omitting the cheese (I’m learning to fully embrace the flavor of the veggies in the mix). When people tell me they don’t have time in the morning to eat, I say bullshit. Take a half hour on Sunday to make up a dozen (or more) egg muffins. Boom! You’re good to go. I personally don’t even like to heat them (although this is most certainly an option). I just pop them in cold. Even better is the variety of flavors you can create. Of course the less pickier you are and the more open/adventurous you are, the more fun you can have with them. You can add a variety of meat from ham to bacon to sausage to shredded chicken to turkey to prosciutto to ground beef to wild game like venison. Veggies? There are so many combinations! Broccoli, unions, mushrooms, cabbage, tomatoes, peppers, rutabaga, broccoli. Ooh I just had a thought for one I’m going to try: butternut squash, onion, shredded chicken, cinnamon and sea salt. See it’s easy! You can also try fruits. I had a friend put blueberries and bacon in hers. You can also use a little cheese, but as I said I have been enjoying them minus the dairy lately.

Egg Muffins

  • 1 dozen eggs
  • 1/2 cup diced mushrooms
  • 1/3 cup sliced red onion
  • 1 diced tomato
  • 4 oz. browned sausage (mine was spicy, I like some heat to my food)
  • 1 cup spinach

Let’s Make it Happen: So simple. Cook and strain the sausage. Preheat oven to 350. Mix all the ingredients together. Spoon into greased muffin tins. Bake for 30 minutes or so. Toss them in a container and grab as the week progresses. These are so perfect for anyone with a busy schedule.

 

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