If you’re looking for a quick-fix breakfast these egg muffins are a hit. I make them every Sunday in prep for the coming week. They are the a simple and quick breakfast to make that get me going each morning.
These egg muffins are filled with protein and healthy vegetables to keep you going through you day. I love how customizable this recipe is. Add any ingredients you have extra in your fridge. I love mixing it up and adding bacon or ham to the recipe.
Egg Muffins
I’ve passed this recipe off to many of my friends and am so happy to share with you. The first time I tried this recipe, I saw it in one of the many cooking magazines I subscribe to, but have modified it many times since to my taste.
Ingredients
- 4 eggs
- 3/4 C egg whites (I buy the box of egg whites)
- Splash of milk
- Salt and pepper (or Garlic Salt)
- Chives (Optional)
- Ham (cubed)
- Shredded Cheese
- Spinach (Optional)
- 1 Onion (Optional)
- Mushrooms (Optional)
Instructions
- In a medium bowl, whip together eggs, egg whites, milk, salt and pepper, and chives.
- Spray the bottoms and sides of 6 holes in a regular cupcake pan.
- Put a small amount of ham cubed up, and shredded cheese in the bottom of each hole. Or you can do away with the ham and use veggies, such as spinach, onion or mushrooms.
- Pour the egg mixture over the tops of the fillings carefully. Fill them right up to the top.
- Bake at 350 degrees for 25-28 minutes.
- Once baked and out of the oven, let muffins cool for 10-15 minutes in pan.
- Remove, and enjoy! Or, pack them up for the week.
If you like these egg muffins, you’re going to love our breakfast casserole. Although it takes a little more time to make, you can make it ahead of time for your weekend guests so you can spend more time enjoying their company.
