Easy Breakfast Egg Muffins
Egg muffins, egg bites, mini frittatas - call them what you will. These are extremely versatile, quick and easy to prepare, and delicious!
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.
Notes
These will last up to 5 days in the refrigerator, or you can freeze them for up to three months. To reheat, microwave for 30-60 seconds, or for 1-2 minutes if frozen. Serve with a side of fresh mixed fruit for a quick and delicious breakfast for two!