Olive Egg Muffins

This recipe is super-easy, quick and portable. Chop up your favorite veggies, scramble some eggs, mix it all together and bake for 12 minutes. Not only that but it's entertaining to know that veggies float in egg!


3 tsp olive oil
6 eggs
1 tomato
6 olives
a few spears of asparagus
...

Turn on the oven to BAKE at 325 F
Chop your favorite veggies
Scramble one egg per muffin and throw in your chopped veggies
Pour about 1/2 teaspoon of olive oil in each section of your muffin tin (as the eggs cook the oil will spread so the eggs come out nicely when they're done)
Fill each muffin section about 2/3 full of egg and veggies
Pop in the oven for about 12 minutes. *Eggs are delicate, so be careful not to overcook them - test with a toothpick.
When you take the muffins out of the oven, just flip the pan over a cloth and the muffins will come out.
Tie up the cloth, throw in your backpack and enjoy a picnic under a tree on a nice, sunny day!