SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.7/5)
Provided by Pattywak
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.
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[email protected] Naseerkhan
[email protected]I've been making these egg muffins for years and they're always a hit.
Owolabi Richard
[email protected]These egg muffins are a great way to get my kids to eat eggs.
Azhar Arslan
[email protected]I love that these egg muffins are so versatile.
Zain ul Abidian ABid
[email protected]These egg muffins are a lifesaver during my busy week.
Pushkal Babu
[email protected]I'm so glad I found this recipe.
Gachaz Zora
[email protected]These egg muffins are a great way to start my day.
Sahoriar Ahmed
[email protected]I'll definitely be making these egg muffins again.
Doodlyguy
[email protected]These egg muffins are perfect for a quick and easy breakfast.
ToyotaTacoma23
[email protected]I love how easy these egg muffins are to make.
Shafiullah Zwak
[email protected]These egg muffins are delicious!
Keegan Lobo
[email protected]I've been making these egg muffins for years and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Deb Oli
[email protected]These egg muffins are a great way to get my kids to eat eggs. They love the cheesy flavor and the fact that they're so easy to eat.
Andrew Milks
[email protected]I'm not a morning person, so I love that these egg muffins can be made ahead of time. I just pop them in the microwave in the morning and breakfast is ready.
baruthi studios
[email protected]These egg muffins are a great way to use up leftover vegetables. I always have a few stray vegetables in my fridge, and these muffins are a great way to use them up.
Ajharul Islam
[email protected]I love that these egg muffins are so versatile. I've added different vegetables, cheeses, and meats to them, and they've always turned out great.
Macie Ray
[email protected]These egg muffins were a lifesaver during my busy week. I made a batch on Sunday and had breakfast ready for the whole week. They're also a great way to get some extra protein in.
Kripa Lama
[email protected]I've made these egg muffins several times now and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Abdul Nafay
[email protected]These egg muffins were so easy to make and they turned out great! I love that I can make a batch of these on the weekend and have breakfast ready for the whole week.
sajad ahmad
[email protected]I'm not a big fan of eggs, but these muffins were surprisingly good! The combination of eggs, cheese, and vegetables was perfect. I'll definitely be making these again for breakfast or lunch.
Para meet
[email protected]These egg muffins were a great way to start my day! They were easy to make and packed with flavor. I added some chopped spinach and feta cheese to mine, and they were delicious. I'll definitely be making these again.