Ingredients
Scale
Basic Recipe:
- 10 large eggs
- 1/2 tsp sea salt
- 1/4 cup milk of choice (unsweetened) or heavy cream (my preference for the best texture)
- 1–2 cups veggies (see below for options)
- 1/2–1 cup cheese (optional)
Western:
- 1/4 cup chopped green onion
- 1/4 cup chopped ham
- 1 finely diced bell pepper
- 1/2–1 cup shredded cheddar cheese
Broccoli Cheddar:
- 2 cups steamed broccoli (chopped very small)
- 1/2–1 cup shredded cheddar cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
Florentine:
- 1 cup chopped spinach
- 1 cup sliced grape tomatoes
- 1/2 cup crumbled feta
Instructions
- Pre-heat oven to 375.
- Crack eggs into a large mixing bowl and whisk well.
- Whisk in milk or cream and salt. Add vegetables or other fillings and and stir to mix.
- Grease 12-cup muffin tin (I recommend a silicone muffin pan). If using, place silicone muffin pan on top of a baking sheet.
- Evenly divide the mixture between muffin cups (about 1/4-1/3 cup). Place in oven and pour 1 cup of water into bottom of baking sheet (this is optional but recommended, it helps to steam the eggs and create a creamier texture). Bake 25-30 minutes until cooked through (should not jiggle).
Notes
Keeps well in fridge for 4-5 days.