Baked eggs, egg muffins, egg cupcakes–this simple, portable snack has a variety of names. While I refuse to call them egg cupcakes (cupcakes are supposed to be sweet, no? I can’t trick myself) these little suckers are easy to make and you can eat them cold. They’re versatile, too.
Egg Muffins (makes 6 regular size muffins)
-4-6 eggs (depends on how much filling you use)
-Purple Kale, torn into bite size pieces
-Green onion, chopped
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, salt, cayenne pepper, pepper
-Meat of choice (optional)
Preheat oven to 400 degrees F
Grease a muffin tin with your fat of choice. Add your veggies to the greased muffin tin–filling each about halfway.
In a measuring cup with a spout or lip, mix your eggs with your seasonings. Use the spout to help you pour your egg mixture into the muffin tins.
Bake until eggs are thoroughly cooked. Don’t trust my times. I tend to like my eggs overcooked.