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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