Need a protein-packed, portable breakfast or snack? Try this super easy recipe from apparel buyer Theresa Adams. She uses it to refuel after CrossFit or a run — and to spoil the office at our Friday breakfast meeting.
In a medium bowl, combine 8 eggs (you can use less, but this seems to fill a 12 muffin pan and any of the following:
- Garlic (1 clove, minced)
- Vegetables — You can really be flexible here, I usually use what’s left in my fridge. Great choices include bell/sweet peppers, spinach, broccoli and onions.
Line the bottom of each muffin with prosciutto or pancetta (this is the key). If you’re not a meat person, just spray each muffin holder with cooking spray or lightly oil them.
Pour the egg mixture in to each muffin, filling about 3/4 of the way (it will puff up).
Bake for 20-25 minutes.