This recipe was inspired by Kalyn's Kitchen- Egg Muffins for a Grab-and-Go Breakfast.
See the original post here
This is one of my favorite fool-proof recipes. I've made these muffins many times and never have they tasted the same! You can use whatever you have in the fridge or fresh from the garden. They are quick to throw together and easy to heat up in the microwave for a quick healthy breakfast.
For this batch I used:
12 eggs (or less if you want a lot of additional meat and veggies)
1/2 heavy cream (milk, almond milk or water would work as well)
1 cup shredded cheese (any kind will do)
1 cup finely diced deli ham
1 Tbsp parsley
1/2 tsp onion powder
1 Tbsp Mrs. Dash Garlic and Herb seasoning
1/2 tsp each salt and pepper
Other ingredients might include:
Meat- bacon bits, sausage
Veggies- peppers, spinach, mushrooms, onions, tomatoes
Seasonings- taco, ranch, etc
Basically, anything you might like in an omelet would work well in the muffins!
This recipe calls for the oven to be set at 350 F and for the muffins to bake for 25 minutes. My muffins baked for closer to 35 minutes.
I used my silicone muffin cups, because I have a serious distrust of anything "non-stick". From experience, I know the egg muffins will slide right out of the silicone. I found that even with a light layer of cooking spray the egg muffins have stuck in the muffin tin advertised as "non-stick". The silicone cups are also helpful for differentiating what ingredients you added to the egg in
case you want to try many combinations. You can find the silicone cups here.
Note: I found that after I added all the wonderful goodies into the muffin cups, they overflowed a bit. My suggestion would be to use 1-2 eggs less to make room for the extras.
This batch turned out exceptionally well! Give them a try.
