Egg Muffins

Looking for a satisfying and savory on the go breakfast? These egg muffins can be made in advance and then reheated quickly as you are heading out the door.

Directions

Spray muffin tin and preheat to 350 degrees Fahrenheit. Cook raw proteins in a skillet until done and let cool. Divide protein foods and vegetables among 12 muffin spots. Combine eggs, milk, and seasonings in a mixing bowl and whisk until combines. Fill muffin tins with egg mixture until 3/4 full. Bake for 25 minutes or until eggs have set.

Base All of Below	Protein 1/2 pound	Vegetables 6 ounces	Seasonings 1 tsp total
12 Eggs 2 Tbsp of milk 1 cup of hash browns	Ground Turkey Sausage Ground Sausage Ham Deli Turkey	Broccoli Onions Bell Peppers Tomatoes Olives	Garlic Salt Paprika Onion Powder Salt Pepper

Turkey and Broccoli Egg Muffins

Ingredients	Instructions
1/2 pound turkey sausage 12 eggs 6 oz. broccoli florets, chopped 1 cup hash browns 2 tablespoons milk 1/2 teaspoon garlic salt 1/2 teaspoon paprika salt and pepper to taste	Spray muffin tin and preheat oven to 350 degrees Fahrenheit. Cook sausage in a skillet until done and let cool. Divide cooked sausage, chopped broccoli, and hash browns among 12 muffin spot. Combine eggs, milk, and seasonings in a mixing bowl and whisk until combined. Fill muffin tins with egg mixture until about 3/4 full. Bake for 25 minutes or until eggs have set.

Recipe from The Ultimate Meal Preparation Guide