A few weeks ago I hosted brunch and wanted a main dish that was healthy, delicious and easy to serve. These egg muffins made in silicone baking cups turned out to be just the thing. And, any leftovers could simply be put in Tupperware and reheated in the microwave for breakfast the next day. Here are directions to make your own.
- Whisk equal part eggs and egg whites in bowl (I estimated about 1 1/2 eggs per muffin).
- Saute desired veggies; add to egg mixer
- Pour into silicone cups
- Bake at 350 degrees for 25-30 minutes, until golden brown
- Sprinkle with cheese, and serve
Enjoy!