These egg muffins are loaded with all your breakfast favourites! Perfect for busy mornings and quick on the go snacks …

I’ve been eating a lot of eggs lately and was looking for a way to change up the ways I’m cooking them, and decided to go back to an old fan favourite.

Recipe makes 6. I  cook for one, so I’ve decreased the amount to 6 rather than a dozen.

Ingredients

• 6 large eggs
• arugula
• mushrooms (your favourite) – I used white common mushrooms
• 1/3 cup cheese cubes (I used old cheddar)
• hot salsa (to taste)
• salt/pepper (to taste)

I don’t drink milk – but feel free to add milk to your recipe.

Instructions

1. Preheat oven to 375 degrees.
2. In a large (glass) mixing bowl, combine eggs and whisk well.
3. Stir in cheese, arugula, salsa, salt, and pepper.
4. Divide mixture evenly among 6 greased muffin cups (mine are square)
5. Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

These make breakfast fast and easy OR a quick on the go healthy snack and they’re soooooo good ♥️

Enjoy!