EGG MUFFINS
Egg muffins are the ultimate Sunday meal prep recipe. I often visit Richmond, Virginia, to spend the weekend at my friend Tina’s house, and I’m always so impressed by how organized she is when it comes to getting ready for the week. We stood in the kitchen together with coffee and started to make breakfast for everyone, and as we started assembling a Spicy Sausage Frittata (here), she grabbed extra veggies and tossed them into a bowl to become egg muffins that would get her and her husband through a busy week of breakfasts. Eating well takes planning, but only a little. SERVES 6
PREP TIME: 10 minutes
COOK TIME: 40 minutes
1 tablespoon extra-virgin olive oil, plus extra for greasing
1 red onion, finely diced
2 garlic cloves, minced
10 ounces mushrooms, sliced
1 green bell pepper, finely diced
12 eggs
12 slices bacon
- Preheat the oven to 350°F.
- In a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the mushrooms, and cook for another 5 to 10 minutes. Stir in the bell pepper. Remove the skillet from the heat.
- In a medium bowl, whisk the eggs together. Set aside.
- Lightly grease a 12-cup muffin tin with olive oil. Carefully wrap a strip of bacon around the inside of each muffin well.
- Pour some of the egg mixture into each bacon-lined muffin well, and then spoon the sautéed veggie mixture into each one.
- Bake for 25 minutes, or until the eggs are firm, and serve.
VARIATION 1 VEGGIE EGG MUFFINS: Skip the bacon and pour the egg muffin “batter” right into the greased muffin tins. They’ll pop right out.
VARIATION 2 SAUSAGE AND EGG MUFFINS: Cook 10 ounces spicy Italian sausage or just regular breakfast sausage, and let it cool. Add it to the egg mixture, and continue with the recipe as written.
PREP TIP: Cutting up all your veggies as soon as you bring them home from the store is a fantastic way to make sure they’re always ready to go into any recipe. I’ve found that it really helps us reduce our food waste as well.
