Even though people say breakfast is the most important meal of the day, it’s often the meal that we’re most likely to skimp on as well. Because we all live busy lives, it’s sometimes easier to just get showered and hit the road rather than spend a lot of time cooking up a homemade meal in the morning. Still, a little planning can go a long way towards helping you have delicious breakfasts—no matter how busy you are. It’s as simple as filling up a muffin tin!
Don’t worry, we’re not talking about blueberry muffins here. Instead, these are some savory egg muffins that you can fill with all your favorite ingredients—basically anything you would put in an omelette if you had more time to make them. Fortunately, with just a little preparation, you can make a week’s worth of these delicious morning snacks with ease. So let’s get started.
Here’s what you’ll need:
- 1 pound of ground turkey or pork sausage
- 6 large eggs
- 1 cup of egg whites
- 1/2 of a red pepper (diced)
- 3 tablespoons of minced onion
- 1 cup of cheddar cheese
- 1/2 cup of mozzarella cheese
- muffin tin
Here’s what you do:
1. Before you get started, preheat your oven to 350 degrees and let it heat while you prepare everything else. In the meantime, get a pan going over medium-high heat and add in the sausage of your choosing. Keep cooking while you break it up, browning it nicely all over. Once there’s no more visible pink left, take it off the heat.
2. With your meat filling ready, get out your muffin tin and spray it well with some non-stick cooking spray. Once you’re ready, divide up your ingredients including the peppers, onions, sausage and cheese and spread it evenly among the holes in the muffin tin.
3. Next, get a large bowl and mix together your eggs and egg whites. Add in some salt and pepper to taste. Once it’s well-combined, pour it carefully and evenly into each one of the holes in the muffin tin.
4. When the oven is hot enough, throw your muffin tin in there and let it bake for 22 to 25 minutes.
5. After enough time has passed, take your muffins out and make sure they’ve “set” and have cooked through nicely. If you’re ready to eat, take the egg muffins out of the holes and eat them while they’re hot… or else let the tray cool, take the muffins out and throw them in the fridge or the freezer to eat later on. Enjoy!
As you can see, these muffins only take a little bit of preparation on the weekend for you to have a tasty breakfast snack for an entire week. Although the recipe we’ve outlined here includes meat in it, you can experiment with the ingredients as you see fit. These can easily be made vegetarian if you leave out the meat and add in cheese or more vegetables. Above all, try to find a recipe that works for you and have fun with it!
Have you given this recipe a try? Let us know how it went in the comments below.
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Sweet and Savory
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Source: Spend With Pennies