Recipes, Uncategorized, Vegetarian

Egg Muffin Cups


Mornings are such a rush for me, not because I have a lot to do, but because I love sleep. I would rather sleep an extra 15 minutes and skipping breakfast than wake-up early and make something. Luckily I have found a recipe that lets me make breakfast in advance and its something I can have on the go. Egg muffin cups. YUM.
It’s a very simple, very versatile recipe, and can be frozen in advance.
All you need are some eggs and whatever you like having with your eggs.
I went for mushrooms, spinach, cheese and chicken sausages.
You will also need a muffin tin and some butter for greasing.

Preheat your oven at 180 and grease your muffin tin with a little bit of butter.

Cook the chicken sausages as you normally would and chop into very small pieces. Set aside.

Dice your mushrooms and chop your fresh spinach.

In a bowl whisk your eggs season with salt and pepper and the herbs as well as the crushed chillies.

Add a little of each ingredient except for your eggs into each muffin cup on the tin.

Sprinkle some cheese in each cup.

Pour some of your egg mixture in each cup, leaving about 1/4 inch space on the top.

Bake for 20-25 minutes or until a toothpick in the middle comes out clean.

Enjoy, refrigerate for a week or freeze for up to a month.

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