Egg buddies are the easiest way to start the day. While there’s some prep and pre-planning involved, morning of, it’s a 10 second zap (or eat ’em cold) and you’re nourished with the might protein of eggs all day. Eggs are the perfect adaptable food, and this recipe lets them shine in all their glory. While Starbucks and Timmy Ho’s are selling their eggs-to-go, save the money, and the environment, by making these little wonders at home, with whatever you have on hand.
I usually whip up a batch of buddies after cleaning up after Taco Tuesday, any leftover cheeses, veggies, herbs and onions lends itself well to egg buddies. But really, anything goes! Add some bacon or ham and cheese for a powerhouse of protein, or jam it full of peppers and tomatoes for a good dose of your 5-10. Keep them small and use a mini-muffin tray, or go biggie sized muffins for a nice handheld option.
8-10 eggs (large or medium sized)
1/3 cup of milk
Salt + Pepper
Cheese- Feta, White Cheddar, Asiago, Brie..anything goes!
Veggies- Diced Spanish Onions, Bell Peppers, Diced Tomatoes, Broccoli…
Herbs- Crispy Sage, Basil, Thyme, Parsley…
Meat- Bacon, Ham, Chorizo…
Preheat oven to 325°F. Whisk eggs, milk and salt and pepper into a large mixing bowl or cup. Spray or rub canola oil into each individual muffin pocket. Pour egg mix in, to just half way, leaving room for fillers. Add toppings to each buddy and bake in the oven, 6-8 minutes for mini muffins, and 12-14 minutes for bigger sized buddies.