I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.
Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.
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The first time I made this, I had extra batter, which I made into an omelet in the frying pan. (I also put some shredded zucchini into it with the shredded carrots.)
Another egg muffin recipe you might enjoy is this: