Nothing like a head start to your busy day! These egg muffin cups will give you energy to accomplish great things and they taste delicious!
They are extremely easy to make, can be stored for 3-4 days in the fridge and make for the perfect breakfast or snack on a busy day.
Baked Egg Muffins
Servings
12
muffinsPrep time
10
minutesCooking time
25
minutesOpen your fridge and see what you already have! Over the years, I’ve come up with so many variations based on leftovers that we happen to already have. Don’t be afraid to experiment, add your favorite meats, cheeses and veggies 🙂 Below is a sample of our favorite flavor combinations.
Ingredients
9 eggs
3 tablespoon milk
Salt and pepper to taste
Veggies: Mushrooms, spinach, tomatoes
Meats: Bacon and cooked breakfast sausage
Cheese: Feta and Cheddar
Directions
- Preheat oven to 375 degrees F and generously spray the muffin pan with non-stick spray.
- Crack the eggs into a mixing bowl or measuring cup, add milk, salt and pepper. Feel free to use other favorite spices and herbs. Whisk until well combined.
- Chop the meats and veggies into smaller pieces and start layering in the muffin pan. Our favorite variations include:
* mushrooms and cheddar
* spinach, tomato, feta
* bacon and cheddar
* combo of all of the above 😉
- Pour the egg mixture over the layered ingredients and gently stir with a fork. Bake for 20-25 minutes.
- Serve hot or let cool and store for later. Enjoy 🙂
Notes
- Add a slice of avocado toast and you can conquer the world!
Ali Maier
Lily – you inspired me to make a batch for easy before-school breakfasts this week. Delish!! 🙂
Hungry Lilies
I’m glad I could make your mornings a little easier 🙂 Have a wonderful week!