If you’re an unfortunate soul like me, you have an 8 a.m. class this quarter and an equally weighted need for breakfast. By the time I’ve peeled myself out of bed at 7 a.m., I’ve run out of time to get ready and make a meal that’s going to last me through my morning classes. That’s why I’ve made my way back to one of the easiest and most adaptable breakfast meal preps: egg muffins. 

Tools:

• Cupcake Tin 
• Cupcake Wrappers
• Fork
• Bowl
• Oven

Ingredients: 

• Eggs (8)
• Milk
• Salt and Pepper
• Fillings of your choice

• Cheese 
• Potato
• Zucchini 

Steps:

1. Preheat the oven to 350 degrees Celsius. 
2. Crack 6-12 eggs into a large mixing box. I used 8, which was just enough for 12 muffins. The amount of eggs you use will depend on how many muffins you’d like to make and how many fillings you’re adding.
3. Whisk the eggs with a fork.
4. Add a splash of milk or milk alternative. I used about ¼ cup for 8 eggs, but feel free to add more or less. The milk stretches the egg batter further and makes the texture soft. 
5. Add salt and pepper to taste and whisk again.
6. Line your cupcake tin with the liners.
7. Add your toppings to the bottom of each compartment. I added whatever I had in the house, which happened to be zucchini and potato. The zucchini does not need to be cooked beforehand, as it will cook with the egg in the oven. For 12 muffins I used ¼ of a zucchini. I boiled one potato for 20 minutes before cutting it into large cubes and dividing it. You can seriously add whatever you want or nothing at all. Try spinach, feta or tomato; whatever you have on hand.
8. Pour the egg batter into each cupcake compartment, leaving ¼ inch of room to allow for expansion. 
9. Top with cheese.
10. Pop your pan into the oven for 15-25 minutes, until the egg is firm. 

Voila! The easiest grab-and-go breakfast. In the morning, just pop them in the microwave, get a piece of toast going, and you’re as ready as you ever will be for that 8 a.m. class.