Ahhh, wedding season. That glorious time when every weekend is booked with some wedding-related-event, you're pretty sure that you've been hungover since September 1st, and your stomach is kinda funky from all the restaurant and catered food. It's times like these that I especially love the pre-made breakfast. Something healthy and tasty that you can bring along and pop in the oven or microwave because let's face it, we'd all rather stay in bed than cook breakfast or volunteer for the taco run. 

With that in mind, I made these super easy egg muffins in preparation for two of my very dear friend's wedding last weekend. I made a few dozen figuring they'd probably all get eaten by our heathen friends, and they sure did...even if some were eaten cold at 4 in the morning. 

Loaded Egg Muffins

*the beauty of this recipe is that it is easy to modify. Substitute any all and all JBG vegetables, add fresh herbs, bacon or sausage if desired. Yields 1 dozen.

Ingredients:

• 9 eggs
• 1/2 cup whole milk
• 1 cup shredded cheese
• 2 sweet potatoes, peeled and chopped
• 5 sweet peppers, diced
• 1 onion, diced
• 3 cloves of garlic, diced
• olive oil or paper cupcake cups
• salt and pepper
• Preheat the oven to 350ºF

Bring a large pot of water to a boil, add the sweet potatoes and reduce to a soft bubble. Cook until tender, about 10 minutes. Heat 2 tbs. olive oil in a skillet over medium low. Add the peppers and onion and cook until soft, about 5 minutes. Add the garlic and cook another 1-2 minutes. 

Crack the eggs into a bowl, add the milk and beat until just mixed. Over beating the eggs will result in dense muffins instead of nice, fluffy muffins.

Prepare your muffin tin by oiling each cup or lining with a cupcake cup. Start with a layer of sweet potatoes in each cup, creating a nice even base. Then, a layer of cheese. Then, a layer of cooked vegetables. Pour the egg mixture into each cup so that it is 2/3 full. Put another layer of cheese right on top.

Bake for 25-30 minutes until golden on top. Let cool for 10 minutes before removing the egg muffins from the pan. 

Eat immediately or let cool and refrigerate for later. Good in the fridge for about a week.