Breakfast Egg Muffins

Ingredients:

8 large eggs 🥚

1/4 cup milk (optional, for fluffier eggs) 🥛

1/2 cup shredded cheddar cheese 🧀

1/4 cup finely diced green onion 🌱

1/2 cup cooked bacon, sausage, or ham (optional) 🥓

Salt and pepper to taste 🧂

Non-stick spray or olive oil for greasing 🍶

Instructions:

1️⃣ Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.

2️⃣ Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.

3️⃣ Add Mix-Ins:

Stir in the shredded cheddar cheese, green onion, and any additional ingredients like cooked bacon, sausage, or ham.

4️⃣ Fill Muffin Cups:

Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.

5️⃣ Bake:

Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden.

6️⃣ Cool and Serve:

Let the muffins cool in the tin for 5 minutes before removing them. Serve warm or at room temperature.

These egg muffins are a fantastic way to enjoy a quick, healthy breakfast. You can refrigerate them for up to 5 days, or freeze for longer! #eggsandveggies #Lemon8Diary #food #breakfast