Egg muffins: The perfect cold breakfast solution for busy mornings

A quick cold breakfast for work doesn't have to be limited to oatmeal or sandwiches. If you're tired of the repetitive contents of your lunchbox, try the recipe for egg muffins with vegetables, ham, and cheese. The ingredients can be customized to your preferences, making them colorful, tasty, and uniquely yours.

Egg muffins taste great warm, but they're equally delicious cold. This surprises many people, as cold scrambled eggs aren't typically appetizing. However, egg muffins are different. Pair them with your favorite sauce, vegetable or cottage cheese spread, fresh vegetables, and whole-grain bread, and you'll find them the perfect cold breakfast option for work.

I often make a double batch of muffins for breakfast. We eat until we're full, and any leftovers go into containers along with cherry tomatoes, fresh cucumber sticks, and crunchy radish heads. My favorite combination is egg muffins with garlic sauce, but I also enjoy them with pesto, especially when spinach or beet greens are in season. Cottage cheese is another excellent addition.

Ingredients:

• 4 eggs
• 2 fl oz milk
• 3 slices of ham
• 2 oz yellow cheese
• A slice of red pepper
• Parsley
• Salt and pepper
• Butter to grease the muffin tin

Preparation:

1. Chop the parsley and dice the pepper and ham finely. Grate the yellow cheese.
2. Mix the eggs well with the milk, chopped parsley, salt, and pepper.
3. Grease the muffin tins with butter. Place the ham, pepper, and some cheese in each tin. Then, pour the egg mixture over the ingredients and sprinkle the rest of the cheese on top of each muffin.
4. Bake the egg muffins for 15 minutes at 350°F.