Egg Squares

A great way to plan ahead and make easy-grab, healthy breakfast options- EGG SQUARES!

So easy! Even if you don't have veggies or meat to add to the filling, you can just make plain eggs. We usually eat overnight oats for breakfast, but can add a square or 2 to really fill up for the morning. Or sometimes I forgo the eggs with my oats. but by mid morning I enjoy it as a good snack!

‌ ‌ ‌ ‌I use my square muffin pan I purchased from pampered chef, but you can use any mold or muffin tin. (cook times may need to be adjusted).

First, add a few veggie pieces to each spot. This always makes me realize how far one broccoli piece goes....and that I need to eat way more veggies. I use spinach, tomatoes, cauliflower, broccoli, onions, peppers, mushrooms- whatever I have on hand!

I sometimes add a sprinkle of shredded cheese too! If desired, add some pepperoni, sausage, ham, or any kind of meat.

For the pan I use with 12 egg squares I use at least 6 eggs, although 7 or 8 is probably better. Then I add a splash of milk and scramble them up. Also if desired, add any favorite seasonings like pepper.

Once scrambled, pour into each spot (it will expand a little so don't fill completely).

Pop it in the oven at 350 degrees for 30 minutes or until golden brown.

Let cool, and then store in air tight container in fridge and enjoy at your leisure! Reheat when ready.