Fast Breakfast idea
Most people don't like to spend a lot of time in the kitchen. I am no exception to this.
I am always trying to find ways to make a quick meal.
This video shows me making an egg frittata (muffin) that can make breakfast prep faster and with a food that tastes delicious.
Make ahead meal with egg muffins. Preheat oven to 350 degrees F.
Scramble 7 to 8 eggs. Choose your veggies to go into your frittata. Your choices could be peppers, mushrooms, onions, garlic, spinach.
Oil your muffin tin openings generously. Fill the openings with 3/4 of your egg mix. Bake for 20 minutes.
Let your eggs cool before taking out of the muffing tin. Wrap completely in plastic wrap and put into a ziplock bag.
Store in refrigerator for up to 5 days. Freeze in freezer for up to 2 months.
To reheat - take plastic wrap off. Wrap your egg muffin in a damp paper towel. Microwave for short bursts of 10 to 20 seconds until egg muffin is warm and ready to eat.
From your dietitian in your pocket - Juanita
PS - Check out other videos on my YouTube channel