Easy Muffin Tin Eggs: The Ultimate Breakfast Hack!

Name: Easy Muffin Tin Eggs: The Ultimate Breakfast Hack!
Ingredients: 1 tablespoon olive oil (15 mL); 1/2 medium onion, finely chopped (about 1/2 cup); 1/2 cup finely chopped vegetables (such as bell peppers, mushrooms, spinach, or zucchini) (approximately 100g); 12 large eggs (approximately 700g); 1/4 cup milk or cream (60 mL); 1/4 teaspoon salt (1.5g); 1/4 teaspoon black pepper (1.5g); 1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack) (approximately 50g); 1/4 cup cooked and crumbled bacon or sausage (approximately 30g); 2 tablespoons chopped fresh herbs (parsley, chives, thyme) (approximately 10g); Hot sauce, to taste (optional)

crock.recipes

Whip up these easy muffin tin eggs for a customizable breakfast! These egg muffins are perfect for meal prep, a quick brekkie, and are freezer-friendly.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crock.recipes.

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Ingredients

1 tablespoon olive oil (15 mL)
1/2 medium onion, finely chopped (about 1/2 cup)
1/2 cup finely chopped vegetables (such as bell peppers, mushrooms, spinach, or zucchini) (approximately 100g)
12 large eggs (approximately 700g)
1/4 cup milk or cream (60 mL)
1/4 teaspoon salt (1.5g)
1/4 teaspoon black pepper (1.5g)
1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack) (approximately 50g)
1/4 cup cooked and crumbled bacon or sausage (approximately 30g)
2 tablespoons chopped fresh herbs (parsley, chives, thyme) (approximately 10g)
Hot sauce, to taste (optional)