Egg-cited To Start The Morning Off Right.
For those early mornings when my husband has to leave early for work in the construction industry, I love making a batch of these. It is so easy to wrap up a few to send in his lunch box with a piece of fruit and a thermos of coffee.
Since not everyone in our family loves the same things in their eggs, it is easy to make some special orders as far and adding or omitting some of the veggies, such as mushrooms and pepperoncini. A breakfast that is hot, totally portable and everyone can enjoy?
Be still my beating heart!
Farah from the Cooking Jar says this about the recipe she shared with us.
“It’s all pretty simple. Think of a reinvented way of enjoying an omelet. All the stuff you like in your omelet in a muffin form instead. My fillings are a general guideline so feel free to add whatever you like. Bell peppers, onions, ham, mushrooms…whatever you’re stomach desires.
INGREDIENTS
- 12 large eggs, beaten
- 1 cup cheddar cheese, shredded
- 2 cups fresh spinach leaves, chopped
- 6 slices bacon, cooked and chopped / ½ cup bacon bits or diced ham.
- 1 teaspoon smoked paprika
- Salt and pepper to taste
INSTRUCTIONS
- Mix together all the ingredients and whisk until smooth.
- Grease a regular size muffin tin and fill each cup about ⅔ of the way full.
- Bake at 350 degrees F for 20-23 minutes or until a knife inserted in the middle of a muffin comes out clean.
- Cool for 5 minutes before prying muffins loose.
- Dish and serve hot.
Quick Tip: Picky Eaters? Have your kids apron up and help out in the kitchen by making “their omelets.” Let them add or leave out ingredients they don’t care for.