Lazy Egg Muffins

“Egg-celent!”

I usually don’t have time for breakfast in the morning, but on the weekends I love making omelettes – so I decided to give these Egg Muffins a try for during the week.  Thanks to my friend Emma for the inspiration; she served them recently at her “Palentine’s Brunch.”

I usually like peppers and cheddar cheese in my omelettes so that’s what I threw in this time – although, I think I’ll try peppers, spinach and feta next time. What I love about this recipe is that you can change it up depending on your favorite combinations of veggies (or whatever is left in the fridge!)

See below for recipe…

-Preheat oven to 350 degrees.

-In a medium-size skillet, saute approx. 1 cup either freshly chopped or frozen red, yellow & green bell peppers.  If fresh, add tablespoon of olive oil.  If frozen, just use a light cooking spray.

-After sauteed, set peppers aside.

-Next, whisk together 5 eggs in medium-size bowl.  Once scrambled, add peppers and 1/4 cup of your choice of shredded cheese – I used cheddar.

-Pour the mixture of eggs, peppers and cheese into greased 12-muffin pan. **Only fill cups halfway because they tend to puff up!

-Bake for about 15 minutes or until eggs appear cooked through and cheese is melted. (Update: the type of oven varies cook time. An electric oven takes about 10-12 mins, while a gas oven takes more like 15.) 

-Let cool and then store in refrigerator in airtight container.

-To warm them, pop them in the microwave for 15-20 seconds.

Enjoy!