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4 servings, 2 egg muffins (188 g) each
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Hard-cooked eggs can be stored in the fridge for up to one week. Cook a dozen on a Sunday night. Enjoy them as snacks during the week, or take them to work with some salad greens for an incredible protein-packed lunch!
Bake these tasty egg muffins as directed, then cool and refrigerate up to 24 hours. When ready to serve, wrap each serving in waxed paper, then reheat in microwave on HIGH 15 sec. or just until warmed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
These are so good and easy to make and they freeze well. Good for breakfast on the go.
I thought this was an amazing alternative to my normal breakfast at work routine. I decided to use a scrabmled western mix for the eggs. Didn't need to much for the stuffing cups. Will be making this again as almost any kind of omelete combination works well.