Egg Muffins

I'm no longer quite sure where I first saw these easy to make omelettes. Instead of fiddling with a pan, the eggs sticking and resulting more in a scrambled mess, these are super easy and are always a hit!

Sautee your choice of vegetables. I usually use onions, peppers and whatever I have in the fridge. You can add uncooked chopped tomatoes, bits of olives and fresh herbs, grated cheese - really whatever you wish. Oil your muffin tins - I usually use coconut oil. Add the vegetables and lastly pour on the whisked egg and cheese mixture (seasoned as you wish). Bake at 180-200 degrees for about 15-20 minutes or until cooked. These are delicious cold the next day as well and make a nutritious lunch for school or work, too.

Why don't you try it with some salmon for extra omega 3s!

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