Make This Easy Breakfast For Two Once, Eat It For Days
Egg muffins, egg bites, mini frittatas – call them what you will. These are extremely versatile, quick and easy to prepare, and delicious!
Let me give credit where credit is due: Bob cooks breakfast for us most of the time when we’re both at home.
We usually eat our first meal late in the morning, between 11:00 and 12:00. I’ve shared before that I’ve never been a morning person. I like slow mornings, and it takes a while for me to get physically active. So it’s usually Bob who asks “what are we having for breakfast” and then actually makes whatever we decide.
He’s a pro at cooking eggs – fried, scrambled, hard boiled, you name it. But sometimes we like to do something different. And if we can make a recipe that will feed us for a few days so we don’t have to cook every morning, that’s a bonus.
We have a number of recipes for egg casseroles, frittatas, or quiches. But one of the easiest, most versatile things we make are these egg muffins.
The basic recipe is super easy. You don’t even have to follow it exactly. It’s just eggs (enough to fill up as many cups in a muffin pan as you want), fillings, and cheese. Or you can skip the cheese if you don’t do dairy. In fact, I’ve never tried it because it seems really boring, but I think if you poured just plain eggs in a greased muffin pan and baked them, it would work fine.
You can add one-half to one cup of cottage cheese, plain Greek yogurt, milk (any type), or half & half if you like. This will make the egg muffins fluffier and increase the amount of calcium and protein per serving.
The fun and tasty part is what you mix in with the eggs. Here are some of our favorite combinations:
- Turkey sausage with red and green peppers, mushrooms, onions and Cheddar cheese
- Spinach, feta cheese, and sun-dried tomatoes
- Ham, spinach and Swiss cheese
- Chorizo, Mexican blend cheese, and jalapeños (served with salsa)
- Turkey bacon with spinach and red onion
- Prosciutto with zucchini, spinach, and bell pepper (plus a little minced garlic)
- Canadian bacon with Gouda cheese and green onions
- Ham with pepper-jack cheese and diced green chilis
- Italian sausage, spinach, roasted red peppers, and green onion
- Apple chicken sausage and cheddar cheese
- Feta cheese with a veggie mix of kale, halved cherry tomatoes, zucchini, yellow squash, and green onions
- Shredded cooked chicken breast, blue cheese crumbles, diced celery and green onions (served with Buffalo or red hot sauce)
- Sausage, cottage cheese, and chives
Get creative and try whatever combinations you like. The possibilities are endless!
You almost can’t mess these up. But here are a few tips to help you get started:
- Cook raw meats that have a lot of fat (like sausage, bacon, or chorizo) and drain well before you add them to the muffin cups
- You usually want to chop up all of the ingredients fairly small so they distribute more evenly.
- Sauté your veggies (like peppers, onions, or mushrooms) if you don’t want them crunchy. You can do this in the same pan you used for the meat.
- When you’re ready to assemble, add the meats and veggies to the bottom of the muffin cup. Next, whisk the eggs (with any wet ingredients you’re using like milk or cottage cheese) and pour over the fillings. Top each muffin with shredded cheese if you’re using some.
- Add your seasonings to the egg mixture before you pour it in the cups. Of course, salt and pepper are a given. You can also add parsley, basil, dill, sage, Italian or Greek seasoning – whatever you like that’s appropriate.
- These can stick to the pan if you’re not careful, so silicone liners are highly recommended. If you’re using paper liners, make sure to spray them well before filling. (We use our favorite non-stick muffin pan for these, and they don’t stick at all – really! Most of the time we forget to spray it, and they still don’t stick. This pan is amazing.)
Bake the egg muffins at 350 degrees for about 17-20 minutes.
They are done when a knife inserted into the center comes out mostly clean. These will keep cooking a bit after you take them out of the oven, so be careful not to overbake.
We usually eat two muffins each for breakfast, so one dozen of these is enough for three days for the two of us. Sometimes we throw in more eggs and/or fillings to make more, and then we freeze a few. They reheat beautifully in the microwave. Breakfast has never been easier!
Grab some eggs and a muffin pan and try these today!
Use whatever you have in your fridge for fillings, and serve them with a side of mixed fresh fruit. We’re sure you’ll love this easy and delicious breakfast for two. And it’s even better the next day when they’re already cooked and ready with a quick re-heat!
Have you made these egg muffins before? Tell us about your favorite filling combinations in the comments!
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Easy Breakfast Egg Muffins
Ingredients
- 10-12 large eggs (You can use more than a dozen if you want to make more than twelve muffins. Plan on about one egg per muffin, maybe a little less if you're adding cottage cheese or yogurt)
- 1/2 to 1 cup milk (any kind), half & half, cottage cheese, or plain greek yogurt
- 2-3 cups fillings (or more) – any combination of meats and/or veggies
- 1/2 cup shredded cheese (or more) – any kind, but cheese is optional)
- Cooking spray to grease the muffin pan
- Salt, pepper, and any other herbs or spices you like
Instructions
- Dice all your veggies and meats like ham or Canadian bacon into 1/2" pieces.
- Pre-cook meats that contain a lot of fat (like bacon or sausage) and drain well.
- Sauté veggies until they're al dente if you don't want them to be crunchy.
- Crack the eggs into a large bowl, add the other wet ingredients (like milk or cottage cheese) if you're using any, and whisk until well mixed. Stir in the salt, pepper, and any additional herbs or spices you're using.
- Spoon about two tablespoons of fillings into each cup of a greased or lined muffin pan.
- Ladle the egg mixture into the cups, filling them about 3/4 of the way to the top.
- Bake at 350 degrees for 17-20 minutes. Muffins are done when a knife inserted into the center comes out mostly clean. Be careful not to overbake – you don't want them to brown.
- Let sit in pan for five minutes before serving or transferring to a cooling rack.