THE IL COOKBOOK


Eating breakfast for most college students is unheard of. I know it was for me. However, it’s so important that we have a decent breakfast to kick start our day! I came across a simple recipe that I prepare on Sunday nights & eat throughout the week. They’re called egg muffins. I cook them, bag them in zip lock bags and just pop in the microwave on the way out the door during the week.  Hope you all enjoy!!
                                                                            
 
                                                                Egg Muffins                                                          
 
                                                  
                                                                           
 
Ingredients
6
EGGS
1/2
cup milk
1/4
tsp. salt
1/8
tsp. pepper
1
cup shredded Cheddar cheese (4 oz.)
3/4
cup chopped (any vegetable)
1/4
cup chopped red bell pepper
2
Tbsp. chopped red onion
 
Directions
Step 1
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, vegetable of choice, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
Step 2
BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.
Insider Info
Quick breakfast solution: Bake egg muffins the night before and refrigerate. Quickly re-warm in the microwave in the morning.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
 
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