Egg Muffins

100

By Hannah Richardson

As a somewhat full-fledged adult with a full-time job, it’s expected of me to wake up at a reasonable time, bright eyed and bushy tailed, and go through a proper morning routine, complete with a complete breakfast to get me out of that sluggish state we all have most mornings.

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I’m a girl that appreciates her sleep, so I try to get as much of it as I possibly can. A bad habit I tend to have is staying in bed until I’m left with just enough time to do that morning routine. I used to just skip breakfast completely, which was definitely not good for my health in any way.

I’ve been into meal preparation for a while now, but I never included any prepping of the most important meal of the day before a few weeks ago. Now it’s becoming a necessity at the beginning of each week. I found this quick recipe for “egg muffins” a while back, but I can’t recall where. Give it a try if you’ve been searching for a filling and quick breakfast for a whole week. (I make these Sunday nights and have six for the rest of my week.)

Egg Muffins

You need:

A six-cup muffin tin

6 eggs

Milk

Shredded cheddar cheese

Spinach

Mushrooms

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Grease your muffin tin (I spray mine with olive oil.) Crack open each egg into each cup in the tin. Wisk each egg with a fork. Pour about half a tablespoon in each cup so they’ll “fluff up.” Cut up 2-3 leaves of spinach and add to each cup. Stir again then add 2-4 small mushrooms to each. Sprinkle with a little cheddar cheese, salt and pepper. Bake for about 20 minutes. Then, carefully remove each and keep in a container in your refrigerator.

Reheat one each morning and you’re good to go! The spinach-mushroom combo is my person favorite, but feel free to switch it out with other ingredients such a broccoli-cheese, bell peppers, diced tomatoes, bacon and sausage! If you’re trying to watch your cholesterol intake or just prefer a healthier version, cut out the egg yolks.