Super Easy Egg Muffins

Don't they look tasty? This picture was taken before they deflated and became little wrinkled egg muffins, however, they are no less tasty after deflating. These have become our new go to snack and breakfast on the run. They only take 10 minutes to put together and 20 to bake. Sweet.

I'm using muffin liners because my muffin pan is what I'll call "vintage." Some may say old and rusty. If you have a lovely new muffin pan, just spray the muffin tray before adding the egg mixture.

Super Easy Egg Muffins
8 eggs
1/2 cup of cheddar or marble cheese
1/4 cup of fat free cream (or milk)
salt and pepper

Flavour twists:
basil leaves (I'm partial to Thai basil)
asparagus trimmed and chopped into small pieces
sliced zucchini
fried mushrooms
green onions
The sky is the limit really.

Set the oven to 350. Place your muffin liners in the muffin pan or spray the pan. Beat your eggs, cream/milk, salt and pepper together. Add the cheese and mix well. Fill the muffin liner to a little more than halfway with the egg mixture. I then add a few leaves of basil to some, then asparagus to a few and I leave some plain for the kids. Bake them in the oven for 20 minutes. 

When reheating, just throw one in the microwave for 20 seconds and I like to put some hot sauce on top, yum.

Here you can see how they age in just a few minutes. It's sad, but it's okay, they are still yummy.