Muffin-Tin Eggs Will Make Your Weekday Mornings Easier

Here is a great little morning breakfast hack that will save you time and deliver honest to goodness delicious breakfasts for the whole family. Preheat the oven to a steady 350˚ and butter six cups in a standard-size muffin tin. Skip the paper liners—we’re not actually making muffins here. Meanwhile, sauté a chopped onion with a little oil or butter. Once that’s done, add diced veggies to the pan and sauté until cooked through. I used butternut squash, but you could also go with bell peppers, tomatoes, or greens. Whatever you use, cut it small so it cooks quickly and fits in the pan. Remove from the heat and divide the cooked vegetables between the prepared muffin cups. Crack a dozen eggs into a mixing bowl, season with salt and pepper, and break up with a whisk, mixing as if you were going to make an omelet. Pour the eggs over each prepared cup and place in the oven. Bake until just set, about 12-15 minutes, depending on your oven. You can store these in the fridge and reheat gently during the week. They’re great sandwiched between a halved English muffin, or broken up with a fork, splashed with hot sauce, and used to fill up a couple of tortillas. It's that easy. The great thing about this kitchen hack is that you can endlessly customize your recipes by adding all kinds of ingredients (including leftovers). So get cracking on this one! For lots of other amazing food ideas follow ROCHELLE BILOW on Instagram here. H/T:

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