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Egg Muffins

These egg muffins are so easy to put together. Prep the night before, and grab and go in the morning. An easy and healthy breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 7-12 Eggs lightly whisked (depending on how big you want to make your egg muffins)
  • pieces Vegetables sliced or chopped into small(bell peppers, tomatoes, mushrooms, spinach, any leftover veggies work great here)
  • pieces Ham bacon, sausage, smoked salmon, chopped into small(optional)
  • A sharp cheese shredded or grated (parmesan, sharp cheddar, etc.) (optional)
  • salt and pepper
  • cups Cooking spray or use silicone muffinor ramekins

Instructions

  1. Preheat oven to 350° F.
  2. Prepare 12 cup muffin tin by spraying with cooking spray or rubbing with oil or butter (or use silicone baking cups, which do not require greasing).
  3. Pour whisked eggs into muffin cups. These can be made as large as 1 egg per cup, or you can use as few as 7 eggs for 12 cups, if you want to make smaller portions.
  4. Once egg has been portioned out, fill with your favorite veggies and other fillings.This is a great way to get kids involved and also customize to different preferences.
  5. Season all of the cups with a little salt and pepper, and bake in the oven for 15-20 minutes.
  6. They are done when they have puffed up and are no longer runny in the center.
  7. They will deflate a little as they cool. These can be stored in the refrigerator, and reheated in the microwave for about 30 seconds, for a quick on-the- go breakfast. They will keep for about 5 days.