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.
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A Diary of Life
August 10, 2009
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
August 20, 2009
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
September 10, 2009
I love this idea. Will have to try it soon. Will definitely save time in the mornings.
Joy @ Joy Of Desserts
September 12, 2009
This is a great idea. Wonderful for breakfast on the go, or a quick snack. Thank you!!
Anonymous
March 20, 2010
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
March 24, 2010
Right! It makes 12 muffins, so it works out to one egg per muffin. :)
kpek
December 10, 2011
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
December 10, 2011
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
January 25, 2012
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
February 3, 2012
So glad you all liked them! Using Egg Beaters whites was a good idea. :D
Katherine Martinelli
February 20, 2012
Cool recipe! Looks great – Thanks for linking up at my breakfast blog hop! Pinned :-)
Courtney Salem
April 19, 2012
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
April 20, 2012
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
June 22, 2012
How long are you able to freeze these for?
Quirky Jessi
June 22, 2012
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
June 23, 2012
Thanks I was just making sure one week was ok because I don’t think they’ll last longer than that.
Quirky Jessi
June 23, 2012
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. :)
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July 1, 2012
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July 1, 2012
These are adorable!! So many wonderful tastes all in one healthy bite! These are so creative!!
Anonymous
July 11, 2012
I want to try these, what do you wrap them in to put in the freezer?
Quirky Jessi
July 11, 2012
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. :)
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July 31, 2012
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Shan
September 23, 2012
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
September 26, 2012
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
September 29, 2012
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
December 4, 2012
I make a brunch casserole that has potatoes in it….think this cld be made with diced potatoes?
Quirky Jessi
December 4, 2012
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
January 1, 2013
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
January 3, 2013
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
January 4, 2013
“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
January 12, 2013
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
February 13, 2013
Do you know what the nutritional factor on these?
Quirky Jessi
March 6, 2013
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
March 22, 2013
Thank you for sharing… I added potatoes O’Brien… yummy!!
Anonymous
March 24, 2013
Has anyone made them in the cupcake papers instead of greasing the muffin pan? Just curious if it would work.
Traci Little
June 22, 2013
how many do these make? I want to try them for church tomorrow.
Thanks, Traci
curly2880 at yahoo dot com
Quirky Jessi
June 22, 2013
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
July 6, 2013
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
January 8, 2014
Just made these minus all the meat, made 24 with 18 eggs and a little skin milk and lots of vegetable..Amazing
Quirky Jessi
January 8, 2014
So glad it turned out great for you!
Amber
April 7, 2014
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
April 15, 2014
That’s a great idea!
Anonymous
June 1, 2014
Red pepper, purple onion, baby spinach, olives with crumbled feta cheese = Mini greek egg omelettes! OMG so good…
Anonymous
June 1, 2014
I also put a bit of mediterranean turkey sandwich meat in each fir an extra bit of protein…mmm.
L
June 9, 2014
Thanks for this! I was looking for something like this (specifically that was freezable)… :)
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TamiraK Ranch
September 2, 2014
Can’t wait to try this. We live on a farm and at certain times of year we have an abundace of eggs. This should use them up nicely cause I hate to waste food of any kind.
Anonymous
September 28, 2014
Will the eggs STICK to the cupcake liners after to baking ????
Quirky Jessi
September 28, 2014
I don’t use cupcake liners. Just spray the pan and put them directly in the muffin tin. You could also use silicone liners and those won’t stick. I have no idea about paper ones, though.
Anonymous
September 29, 2014
Do you defrost these before reheating or reheat from frozen?
There cooking now they smell awesome I used peppers green onion bacon and cheese!
Quirky Jessi
September 29, 2014
I reheat them from frozen. You can also let them thaw overnight in the fridge and reheat in the morning.
Anonymous
September 29, 2014
Well They taste awesome but stuck really bad,I sprayed my pan well with cooking spray,Any tips to prevent the sticking?…Taste awesome look very sad lol!
Quirky Jessi
September 29, 2014
Oh no!
I don’t usually have trouble with them sticking, but you might want to try those silicone liners in the future.
Did the egg itself stick? Or is it the fillings (like the veggies) that stuck to the pan?
Anonymous
September 29, 2014
The egg itself stuck,Its a newer pan ill try double spraying the pan next time lol,they taste really good ty for the idea!
Quirky Jessi
September 29, 2014
I’m glad they taste good at least!
Double spraying might help…or the new pan might just take some time to break in. I love buying new pans, but hate the waiting period it always seems to take before I get used to them and they’re thoroughly “broke in.”
Vicky
September 29, 2014
Ty for the help I will play around with it and fiqure it out,I cooked them 25 min maybe next time ill check at 20 min,I agree love new pans but sometimes a pain in the butt lol,Have a great day!
Quirky Jessi
September 29, 2014
You too! Good luck with the next batch. :)
ang
October 9, 2014
I’m making these right now! But what happeded: I filled the egg to the edge of the pan, and it puffed up so much that some egg jumped ship and landed on the bottom of the stove. I’m not giving up, though. Next time, I won’t fill them so high…which will give me more muffins! Now, got any tips for cleaning egg off the bottom of the stove? ;)
Quirky Jessi
October 9, 2014
Lol! Oops!
Unfortunately, I don’t have any great tips there. I usually just scrap off whatever hits the bottom, wipe it with a sponge, and then let the rest burn off when I’m cooking later on, ha.
ang
October 9, 2014
That’s pretty much just what I did! I’ve been laughing about it all day :) I tasted a couple, amd they turned out pretty well! Froze the rest for the family to try :)
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Jerseygirl
March 7, 2015
How do you reheat in microwave? Do you wrap in cling wrap or press and seal wrap or just on a plate? How long do you microwave if frozen and how long if not frozen? Thank you in advance and thank you for this fabulous recipe!!!!!
Jan
May 23, 2016
Can you use the paper muffin liners?