Breakfast Egg Muffins
Quick and easy egg muffins! Perfect for busy weekdays, breakfast on-the-go, Saturday mornings with family, or even holidays. These won't disappoint!
Servings: 12 muffins
Ingredients
- 10 large eggs
- 1/3 cup milk I use whole.
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup shredded cheese I use sharp cheddar.
- 8 oz cooked diced ham
- 1/2 cup chopped banana peppers optional
- 1/2 cup chopped spinach leaves optional
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine eggs, milk, salt, and pepper, and whisk well.
- Add 3/4 cup of cheese along with the rest of your ingredients and mix well. If you like less peppers or spinach leaves, you don't have to use the full amount.
- Spray a standard muffin tin with cooking spray and divide egg mixture evenly into each muffin cup.
- Sprinkle tops with remaining 1/4 cup of cheese.
- Bake for 20 minutes, or until centers are set and muffins are starting to brown.
- Let muffins sit in the pan for a few minutes. Move them to a wire rack to finish cooling, or serve immediately.
- Store leftovers in an airtight container in the refrigerator or freeze them.
Notes
Use a large cookie scoop to pour egg mixture into each muffin cup to make it easier and less messy.
Substitute cooked bacon or ground sausage instead of using the ham.
Use any kind of cheese you want.
If you don't want to add peppers or spinach, make them plain with the meat and cheese. Cook time will remain the same.
To Freeze: Let them cool completely. Then place them on a pan to flash freeze. This basically means you're placing them unwrapped in the freezer to "slightly freeze" them, so that they won't stick to each other once you put them in freezer bags. I usually put them in the freezer and set a timer for about an hour. Pull them out of the freezer, wrap in plastic wrap, and place in freezer bags. I label my freezer bags with the date so I'll know how long they've been in there. They usually don't last that long anyway. I keep mine for up to 3 weeks in the freezer (they don't last longer than 2 weeks usually).
To re-heat frozen egg muffins: Wrap individual egg muffin in a damp paper towel and place on a microwavable safe plate. Heat for 30 seconds, and then check it. Heat for another 20-30 seconds if it needs it. You can also re-heat it in the toaster oven.