For some, finding time in the morning for breakfast can be a challenge. We either grab something quick at the drive thru with our coffee, or nothing at all. I would like to share with you my secret weapon to having a healthy and delicious breakfast in a snap!
About a year ago I learned about egg muffins. No not a McDonalds breakfast sandwich, but an honest to goodness muffin made out of eggs!
Not only are these little guys delicious, but they are also full of protein and vitamins. The beautiful thing about them is that you can add as many or as little ingredients as you desire! There is no limit to the creativity you can have when prepping your egg muffins. Think of it like a nicely packaged omelet on the go!
One thing to consider is to make sure your ingredients are chopped on the smaller side so that you can get the most out of every bite.
My go to ingredients are typically eggs (obviously J), spinach, onions, bacon and cheese. Just like I like my omelets.
Here is an overview of how to cook your egg muffins once you decide on what ingredients you want.
Note: If you are using meat such as bacon, ham or sausage, you should cook it fully first prior to chopping it up and including it in the mix.
- Preheat oven to 375F.
- Crack and whisk eggs in a large bowl. The number of eggs depends on the amount of muffins you are making. I have found that 10 eggs typically makes a dozen egg muffins.
- In this batch I am using 10 eggs
- If you have access to farm fresh eggs, use those vs. store bought. You will NOT be disappointed
- Whisk your chopped ingredients into your egg mix.
- In my egg muffins I am using 1 1/4c packed spinach, ¾c onion and 1c cheddar cheese
- Spray muffin tin with Pam and add egg mixture. Make sure to leave some space at the top for the eggs to expand. I tend to fill my cups about 7/8ths of the way
- As you see, my mixture filled 12 muffin cups and I used all of it!
- Bake for approximately 15-20m checking often.
- Eggs will puff up and look like they are overflowing, but don’t worry! They will set back to a normal size.
- Enjoy warm!
Don’t have the appetite to eat 12 egg muffins now? Don’t worry! These yummy treats can be frozen!
Once the muffins have cooled, wrap each muffin individually with plastic wrap and store in an air tight container for up to 3 months. When you are ready to eat, thaw in the fridge and reheat in the microwave of toaster oven.
Remember, breakfast is important! Take on the day with this quick and easy recipe!