Egg Breakfast Muffins
10 Tuesday Jul 2012
Written by Maeghan in Breakfast, Eggs, Freezer Friendly, TWTHH Originals
Quick, healthy breakfasts are a must for everyone. I’ve been making these for years and they have gotten me through rushing off to work, rocking my infant daughter, and now they are perfect when we are rushing out the door to go to a playgroup! Don’t grab for one of those pastries or drink your breakfast, grab a great portable egg muffin and get a nice dose of protein and vegetables instead!
There are so many variations you can come up with. These are the most basic that I like, but you can change up your cheese, vegetables, herbs or spices, and add meats.
These muffins can be frozen or refrigerated for one week. I usually make them Monday morning and then have my breakfast all set for the rest of the week. Just toss them in the microwave for a minute, making sure not to overcook them or they will get rubbery.
The recipe below makes 12 regular sized muffins.
Egg Breakfast Muffins
Ingredients
- 10 large eggs
- 1/2 cup mozzarella cheese
- 1/2 scant cup diced green and red peppers
- salt and pepper to taste
For over 10 years, this naturally formulated male enhancement supplement has Safed Musli or Chlorophytum Borivilianum helps in improving erectile dysfunction most of the cheapest viagra which contain zinc, caffeine, or nitric oxide. the cost of viagra In the functional stage, a person may experience drowsiness as a common aftereffect of the drug. Exercise thus helps in maintaining and enhances crucial blood flow. australia viagra At the tip of it, you must ne’er self-medicate yourself to Kamagra. generic viagra buy
Pre-heat oven to 375 F.
Spray muffin pan with cooking spray.
In a medium size bowl mix all ingredients together. Pour egg mixture into muffin tins, about 3/4 full.
Bake for about 25 minutes, or until a light golden-brown. Remove from tins and allow to rest for 30 minutes before refrigerating.
Source: The Way to His Heart
11 comments
July 10, 2012 at 9:53 pm
They look cute and colorful! I should try them one day!
July 11, 2012 at 4:21 pm
I’ve done that and used bacon wrapped around the tin as well. Breakfast can be fun!
August 7, 2012 at 5:24 pm
I tried to put the bread on the bottom but it keeps floating to the top 🙁
April 11, 2013 at 2:24 pm
Those look fantastic!
April 13, 2013 at 2:02 am
I made these with cheddar and spinach with mushrooms! awesome
January 26, 2015 at 11:16 am
Does anyone have any idea how long can you keep them in the fridge for? For example if I make a batch of these, can I eat them throughout the week and they still be good?
Thanks.
January 26, 2015 at 11:26 am
I keep them in the fridge for about 5 days.
June 12, 2015 at 9:39 am
i make a similar thing in mini cupcake pans. Last nite I decided to make omelettes. I used what I had on hand & chopped some onion, red bell, broccoli @ spinach. Only had super sharp cheddar so I used it. Excellent, I think 1/2 eggs & egg whites next time & l/f cheese. Anything will be great.
December 12, 2015 at 9:30 am
I added a few pieces of Pepperidge Farm stuffing cubes (herb seasoned) to each muffin. This added seasoning so you dont need extra salt/pepper. These also rose to the top but made it a little crusty. Yum!
May 3, 2018 at 9:26 pm
How long do you recommend heating them up for?
May 31, 2018 at 10:14 pm
I made these and they were delicious but how do you keep them from sticking to the bottom of the pan/how do you remove them without breaking?