These egg muffins are so easy to make that they qualify for “hack” status.
This recipe will save time when you make a dozen at once, then enjoy one or two for breakfast each morning all week long. Chop and mix your favorite vegetables (or the ones you need to use up soonest) and spoon the mixture into a muffin pan. Then add whipped eggs, grated or shredded cheese, and back at 350 for about 20 minutes.
Refrigerate a few and freeze the rest. This breakfast hack doubles up as an easy appetizer, too: just add a dollop of creme fraiche and a sprig of whatever you have handy and you’re sure to impress your guests.