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Egg muffins make a great, quick and healthy breakfast.

This story is from this semester’s second edition of IMAGE Magazine, published earlier this week and available at news stands around campus.

I’m one for quick breakfasts.

I always wake up with the intention that I’ll make some fancy-schmancy breakfast, but then I’m too hungry to wait and want to devour the entire kitchen.

So, I end up eating the same quick breakfast everyday: eggs, toast or cereal.

These are quick and healthy, and they allow me to eat my fancy-schmancy meal (or that’s how they look anyway) without all the wait time.

I give you: Egg Muffins!

All you have to do is mix together the ingredients and pop them in the oven. Everyone will be impressed by these impressive-looking muffins, but they are oh so simple.

I made these for a family reunion last year. They were a hit! If you have teenage brothers or cousins like I do, consider using the big muffin tins. They don’t take that much longer to cook, and they are twice the size.

On the other hand, if you make them smaller, they can have three or four of them.

Any way, I plan to make these for our family reunion again this year, and I’ll make lots!

Egg Muffins:

Yield: 6 muffins

Ingredients:

3 eggs

1 cup baby spinach

1 tbsp chopped onion

1 tbsp green pepper

1 tbsp shredded Parmesan cheese

Dash of salt and pepper

Steps:

1. Preheat oven to 350 degrees. Coat muffin tin with non-stick spray.

2. Mix ingredients together and pour into tin.

3. Bake for 20-25 minutes.

Each of these beauties is only 45 calories a piece, so feel free to indulge! Plus, eggs are a great source of protein, and they make a person’s hair shiny.