I love eggs because they’re not only delicious but they’re so versatile. You can add them to almost any dish and in so many different ways. An additional and oh so sweet advantage to using eggs is how fast they cook! If you don’t have much time in the morning, I highly recommend making these Savory Egg Muffins as your go-to make ahead breakfast. You can make them the night before, or even make them on your meal prep day and stash them away in your fridge or freezer. I’d say in your fridge if you’re planning on eating them within 3 days, but if longer, storing them in your freezer would be best. You can just defrost a couple anytime you want. Enjoy your breakfast!
To powerful workweeks and good morning eats!
Love,
Yardley
SAVORY EGG MUFFINS
Ingredients
4 Eggs
¼ cup Non-dairy milk, optional
1 Red potato, diced
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
1 cup Mushrooms, diced
2 cloves Garlic, minced
¼ cup Goat cheese
Sea Salt + Black Pepper, as you prefer (but easy on the salt)
3 leaves Basil
Olive Oil or Coconut Oil to brush pan
I used a Cupcake Baking Pan with 6 cups, approx. 3” in diameter
Instructions
In a mixing bowl, add your eggs, non-dairy milk, red potatoes, bell pepper, mushrooms, garlic, goat cheese, salt and pepper to your liking, and chop 1 basil leaf and add it to the bowl
Mix all the ingredients together
Brush the inside and top of the baking pan with a light coat of olive oil or coconut oil
Begin pouring mixture into the pan, filling up each cup to the brim/top
Bake at 350 for 15 minutes or until is cooked and lightly toasted at the top
Remove pan from oven
Take a non-abrasive kitchen tool, like a plastic spoon or knife to remove the cups
Eat immediately or store for later
Bon appetit!
