09 August 2009

Breakfast egg "omelet" muffins recipe



A dozen eggs (hey, they 'are' called egg muffins)
2 - 4 Tbs. milk, half and half, etc (whatever you have is fine...it just stretches the eggs a bit further)
1 1/2 - 2 cups "fillings" (sausage, ham, green onions, peppers, tomatoes....again, use what you have on hand or make up new combinations of your own)
1 1/2 - 2 cups cheese
Seasonings of your choice (I usually just add a bit of salt, but I've seen some people mention using Spike seasoning in these...about 1-2 tsp.)



Preheat your oven to 375F. Spray a regular 12 cup muffin tin with nonstick spray or use liners.

Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3-3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer not to mix down your eggs), and season to your liking. Pour egg mixture into each cup, level with the pan edge.

Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.



These are perfect for freezing. I usually make a double batch, freeze them, and then use them for easy breakfasts that the kids can handle themselves. Just microwave for a minute or two, depending on how many you are reheating, and they're good to go. You simply can't beat the simplicity, the kids love them, and they're not that bad for you either! They're nice for an afternoon or midnight snack, too.


Ever whisked two dozen eggs before? Talk about a workout!

Tip: Use canned diced tomatoes that have spicy onions and peppers already in them. Drain the liquid completely so it doesn't make your muffins soggy. Adding these gives the muffins a salsa-y kick.

47 comments:

A Diary of Life said...

I really love this idea!! But since it is just the two of us not practical. I will save this idea; however, for when I have company.

Nancy*

Jessi said...

Actually, it's really practical for two! They freeze amazingly well, so doing a single batch is perfect for grabbing breakfasts on the go or midnight snacks in individual portions.

cmjhawaii said...

I love this idea. Will have to try it soon. Will definitely save time in the mornings.

Joy @ Joy Of Desserts said...

This is a great idea. Wonderful for breakfast on the go, or a quick snack. Thank you!!

Anonymous said...

I shudderd when I saw "a dozen eggs" ... but there looks to be 12 muffins made - so only one egg per serving! Right?

Thanks for the recipe,
Janey
janeyknitting (AT) yahoo (DOT) ca
(Change bracketed caps to symbols and lose the spaces.)

Jessi said...

Right! It makes 12 muffins, so it works out to one egg per muffin. :)

kpek said...

Found this link while looking for ways to feed 30 high school swimmers for "hot breakfast Fridays" after early morning practice. Just tested it at home this morning on my family - this is an amazing idea!! It IS as easy as it sounds. I used finely shredded cheese and Hormel bacon bits (put some leftover saute'ed mushrooms in one). It was pretty easy to pour the eggs in. They come out of a sprayed semi-nonstick cupcake pan pretty easy after cooling for 2 min. My boys each ate 3 and all said they were really good! EASY EASY EASY!

Quirky Jessi said...

Yay! I'm glad it was a success for you, too. My little sister is in high school and her and all her friends (the guys included, especially if there's meat) love them, so I'm sure the swimmers will love it. And hey, bacon is always a hit, right?

Anonymous said...

I just found this on pinterest and made them for my older boys who have to get up so early! 6am is just too early for me to cook, so they always just have cereal. THANK you so much for this. I used ham, green peppers and cheddar cheese and I used Egg Beaters egg whites to make them healthier. SO good!

Quirky Jessi said...

So glad you all liked them! Using Egg Beaters whites was a good idea. :D

Katherine Martinelli said...

Cool recipe! Looks great - Thanks for linking up at my breakfast blog hop! Pinned :-)

Courtney Salem said...

Has anyone tried freezing and then reheating them in the microwave? Do they taste okay? Also, should I preheat any precooked sausages before putting them in the oven? Or will they burn?

Quirky Jessi said...

We freeze and reheat them in the microwave. They don't taste -identical- to being fresh, but pretty close. I've never noticed much change in consistency.

And you don't have to preheat it, no, so long as it's already cooked. If you already have it heated from breakfast, though, then it's not going to burn if you put it right into the mix either. :)

Anonymous said...

How long are you able to freeze these for?

Quirky Jessi said...

They should last in the freezer a normal amount of time that other similar egg products would. I personally wouldn't push it past 6 months usually, although we end up eating them long before that, so I've never tested it.

Anonymous said...

Thanks I was just making sure one week was ok because I don't think they'll last longer than that.

Quirky Jessi said...

Oh, yeah, a week is fine! A month is fine even. Once they're frozen, the texture doesn't really change. It's just like any other frozen egg dish you'd buy from the store. They'll last a while. :)

Natural Remedies for Allergies said...

My soul is flipping just by looking at it! I swear, this is why we need smellavision!! Fabulous!

soft serve ice cream machine said...

These are adorable!! So many wonderful tastes all in one healthy bite! These are so creative!!

Anonymous said...

I want to try these, what do you wrap them in to put in the freezer?

Quirky Jessi said...

I don't wrap them. I lay them flat in a ziploc bag. If you want to put a whole bunch in the bag, just flash freeze them first (put them on a cookie sheet in the freezer, let them harden for an hour or two, and then transfer them to the bag) so they don't stick together. :)

soft serve ice cream machine said...

I took the time to read all the comments, but I really liked the article. It proved to be very helpful to me, and I believe all the critics here! Always good when you can not just be told.

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Shan said...

Hi,

Egg-cellent recipe. I used 4 egg whites, 2 whole eggs, capsicum, cheese, onions, tomatoes, turmeric powder, cumin powder, pepper and salt. Also added about half a cup rolled oats. Then used a round, non-stick baking tray and baked at 220C for 22 mins. Turned out to be yummy!

Quirky Jessi said...

That sounds delicious, Shan.

I'm not so sure about the rolled oats. I'm not sure how that would taste or feel with the other ingredients, but it could be yummy!

jimrom said...

Thanks Jessi, my wife saw this over my shoulder and I'm pretty sure she's writing out a shopping list for me now. S'ok, though, I'm looking forward to trying these.

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Anonymous said...

I make a brunch casserole that has potatoes in it....think this cld be made with diced potatoes?

Quirky Jessi said...

Sure!

Just make sure that you cook the potatoes first. They won't completely cook in this amount of time, I don't think.

Joy said...

One of my cyber friends from another website told us about your recipe. I can hardly wait to try it. I know my sweet husband is going to love them.

Doc Eason said...

These are fabulous. A week long supply (2 per morning) Every batch has been a bit different. I put a round of thin sliced bread in the bottom. Precooked sausage is the ticket. I saute the peppers and onions. Microwaving is fine. I add grated cheese and a dollop of salsa. Simply divine. and oh so simple.

Quirky Jessi said...

"Every batch has been a bit different." That's actually one of my favorite things about this recipe. I love how you can change up the ingredients and keep the dish 'fresh', so to speak.

Anonymous said...

I just made these and they are yummy. I used a ratio of 1/3 eggs and 2/3 egg whites - I loved them. I also accidentally forgot the cheese but again thought they were good. Also added onions, green and red peppers. I'm excited to have a quick, healthy option for breakfast during the week.

Anonymous said...

Do you know what the nutritional factor on these?

Quirky Jessi said...

It really depends on what you put in yours.

Put your ingredients into this calculator for a better idea:

http://caloriecount.about.com/cc/recipe_analysis.php

Anonymous said...

Thank you for sharing... I added potatoes O'Brien... yummy!!

Anonymous said...

Has anyone made them in the cupcake papers instead of greasing the muffin pan? Just curious if it would work.

Traci Little said...

how many do these make? I want to try them for church tomorrow.

Thanks, Traci

curly2880 at yahoo dot com

Quirky Jessi said...

Depending on how many extra fillings you have, it makes roughly a dozen. So it's about one egg per muffin...but the size of muffin can vary if you have a whole bunch of peppers, sausage, etc.

Jessica Murray said...

Just wanted to say thanks for such an awesome idea! I'm 3 weeks away from having my third child and have been on the lookout for make ahead meals (especially breakfasts). My other two kiddos love, love, love eggs so these are gonna be perfect! Thank you, thank you, thank you!

Anonymous said...

Just made these minus all the meat, made 24 with 18 eggs and a little skin milk and lots of vegetable..Amazing

Quirky Jessi said...

So glad it turned out great for you!

Amber said...

I am making these right now. Easiest way instead of whisking two dozen eggs? Throw in a blender with the milk and blend for about a minute. Works like a charm

Quirky Jessi said...

That's a great idea!

 
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