These are my new “thing.” I make them on Sundays and have a whole batch for the week. Two muffins + Dunks coffee + my desk = Amanda’s weekday morning breakfast.
I have a resolution to eat more breakfast and lunch (and, heck, dinner) that I’ve made at home, because we are “modeling” good food habits for G, but also because daycare is really freakin’ expensive. These fit the bill and are pretty tasty.
Breakfast Egg Muffins
- 1 dozen eggs
- veggies of choice, chopped/diced (I use bell peppers)
- 1 small onion, chopped (optional)
- cheese of choice (I use sharp cheddar or feta)
- milk of choice (I use almond)
- Pam spray or oil of choice, to coat muffin tin
Before you start: Decide whether you will be making 6 or 12 muffins. I usually eat 2 of these per day for breakfast, plus some fruit (and coffee!), so a dozen will get you through the week and then some. But you can make half a dozen just as easily, if you think you won’t eat them all within the week. They only keep about 5-7 days in the fridge. You can also make this with a greater ratio of egg whites to yolks, and if you’re using a deeper muffin tin (such as silicone) then you may want to use a couple more eggs. 1 egg fills roughly 1 compartment and therefore makes 1 muffin.
- Spray the pan with cooking spray or coat with a healthy oil by hand using a balled-up paper towel. Pre-heat the oven to 375F.
- Prep your veggies: dice the bell pepper(s) and 1 small onion into small pieces. Set aside.
- Prep your eggs: using either all or half a dozen, crack them into a bowl and whisk. Add salt and or pepper if desired.
- Add a few veggies, onions and cheese to each compartment, filling about halfway to 3/4 full.
- Pour the egg mixture over each compartment, stopping at most a quarter of the way before it’s full. They taste worse if they are overfull and “blossom” too high above the pan!
- Bake about 25 minutes or until they are just browning and the eggs are set.
These reheat great in the microwave, as long as you don’t overdo them (I’d say 30 seconds to 1 minute is best). If you plan to store them for later, in the fridge OR freezer, just make sure you let them cool first. They do well in a plastic bag or a glass container. You can customize this with any ingredients you prefer, including real or fake ham or bacon, and you can use muffin tin liners as well. And of course, feel free to add any additional seasonings you might enjoy. I hope you like them!
What else do you make for breakfast when you have to eat on the go, or are looking to save money? I’ve gone through phases of making smoothies — especially in summer — and also baking this vegetarian Egg McMuffin casserole every weekend to get me through the workday mornings. I’m also considering trying bake-ahead oatmeal in the slow cooker with nuts and berries. Have you done that?? If so, share!