These egg muffins are just about the easiest thing to make! They are perfect for a weekend breakfast, or a healthy protein lunch you can make ahead for work. All it takes is twenty minutes!
There are so many varieties of these scrummy-yumtious (yes, that’s my very own made up word) muffins… add in whatever you’re craving at that moment or whatever you scrounge together in the fridge.
I got the recipe for these from my friend and fellow food lover, Tuané, some time ago and now it’s one of my go to snacks. The kids love them too! This time we added salami, baby spinach and cheese. No need for a recipe, it doesn’t get much easier than this.
Eggs, chopped spinach, chopped salami, salt & pepper.
Mix together, divide into muffin pan, bake at 180 degrees for approximately 20 minutes.
