During the week, I rarely have time for breakfast. It is usually an English muffin or oatmeal at my desk. When I prep over the weekend, I typically make these mini egg muffins with whatever ingredients I have in the fridge. This week, I had ham, cheese and green onions. They are simple to make, easy to pack and don’t have to be reheated.
6 eggs, scrambled
Splash of milk
Whatever items you want in the muffins (meat, cheese, veggies, etc)
Preheat the oven to 350 degrees. Spray a mini muffin tin with oil. Crack 6 eggs into a bowl, or I usually use a measuring cup because it has a spout on it that makes pouring the eggs easier. Pour the eggs evenly into a mini muffin tin. 6 eggs will make about 24 mini muffins. Add your meat/veggies/cheese to the eggs and bake for 12 minutes or so until the eggs aren’t runny. These will keep in the fridge all week for snack or to bring to work.