Let me just put it out there: I’m a “grab-and-go” fan when it comes to breakfast. For the past few months, I’ve been microwaving egg beaters and usually adding salsa on top. If I was in a hurry to get out the door, I’d sometimes even put the eggs in a plastic cup, grab a plastic fork, and head out the door.

Yep, that’s been my breakfast, every day. But today, I realized that I could save even more time in my mornings (including less clean-up time) by making EGG MUFFINS. I really can’t believe I hadn’t made these before - they are so easy!

I simply poured egg beaters into a greased cupcake pan, then added whatever toppings I felt like - some have mushrooms, some have veggies, and I also made some with turkey. After I had baked them in the oven at 375-degrees for 30 minutes and let them cool, I just popped them into plastic bags so that I can grab them easily in the morning.

I’m not an expert chef by any means, but if you’re looking to save time in your day, here’s a fool-proof way to do it.