This recipe makes a fast & easy breakfast or lunch.
The best part? You can customize these egg muffins any way you want — use frozen or fresh veggies... or add cooked turkey bacon, beans, or salsa.
(Makes 6 x 2-muffin servings)
Preheat oven to 375°F/190ºC. Coat a 12-cup muffin tin with nonstick spray. Set aside.
Crack all of the eggs into a large bowl and whisk until blended. Stir in the onions, veggies, and cheese.
Evenly spoon the egg and veggie mixture into the muffin cups. Place in the oven and bake for 15-18 minutes. The muffins are done when a toothpick inserted into their center comes out clean.