This recipe takes the guesswork out of the question “What’s for breakfast?” Make a batch ahead of time and store them in the fridge for a grab and go breakfast. I like to microwave mine for about a minute, but my husband will eat them cold😛. Egg muffins are tasty, quite simple and fairly quick to make. The pesto in this recipe can be store-bought or homemade. Adding the Thai Clementine jam just makes them that much better. Use more or less jam based on how much heat you can handle🥵. Make sure to spray the muffin tins generously to ensure the muffins pop out easily from the tins.

Egg Muffins with Thai Clementine Jam

Yield 16 egg muffins

Ingredients

8 eggs
¼ cup egg white
¼ cup half & half cream or 3% milk
1 Tbsp pesto
1 tsp garlic powder
1 tsp salt
¼ tsp pepper
½ cup shredded cheddar cheese
8 to 16 tsp of homemade Thai Clementine jam
½ cup shredded swiss cheese
2 cups steamed broccoli
1 cup steamed asparagus cut into 1 inch pieces

Directions

Beat eggs, egg white, cream, pesto, garlic powder, salt and pepper in a bowl until well mixed.
Spray muffin tins with non-stick cooking spray.
Divide and place broccoli, asparagus, Thai Clementine jam, cheddar and swiss cheese evenly between muffin tins.
Pour egg mixture over top the ingredients in each tin, filling each tin to about ¾ full.
Bake at 350°F for 20 to 25 minutes.
Cool slightly, remove from tins and serve with extra Thai Clementine jam on the side.