Easiest egg muffin!
This is the easiest egg muffin, just grab and go! I enjoy cooking, but I don’t always have the time to make overly complicated meals or recipes that have a million steps. Since becoming a mom, I am a huge fan of making something that yields enough to freeze leftovers for my husband to take for lunch, or for us to have again for dinner one night. Why not have something that is healthy and a great “grab and go” for breakfast?? Something that is not a granola bar…brilliant concept right? These breakfast egg muffins are perfect for that. They will last a week in the fridge. You can also freeze them and just take one out at a time. I make a batch on Sunday, and we are set for the week. It is a great feeling to have breakfast for the week done in less than an hour.
So here are the easiest and very tasty breakfast egg muffins. Depending on your ingredients your prep time can take anywhere from 3-10 minutes. The combinations these egg muffins have are basically endless. So get creative. Perfect for whatever odds and ends you have left in the fridge.
My top 3 favorites are:
- sausage, ham, bacon, pepper, and cheese
- spinach, artichoke hearts, and cheese
- taco meat (use leftover taco meat from taco night), cheese, and jalapeno.
My husband loves the sausage egg muffin. I just made them this week. So here is the recipe for these right below.
I use a jumbo muffin tin. Please note you must spray the tin liberally with cooking spray. This will save you from a messy clean up later!
Egg Muffin Ingredients:
- 7 eggs
- 1/2 cup (generous) shredded cheese (cheddar, Mexican, etc.)
- 1/2 green pepper chopped
- 1/3 cup milk
- 1/2 red or yellow chopped
- 1/2 cup sausage
- 1tbl spoon generous of bacon bits
- 1/2 cup (generous) of chopped ham
- Salt & Pepper to taste
Egg Muffin Recipe:
Pre-heat the oven to 350°
Beat the eggs and milk together until smooth. Add all the ingredients to the eggs and mix well.
After your tin has been sprayed (trust me do this), use a soup ladle and scoop in the egg mixture. Pop in the oven for 30 minutes. Let cool for 20-25 minutes. Use a spatula to remove from tin.
That is it! You just made the easiest egg muffins! You can basically add any ingredients to make your egg muffin. They are the perfect grab and go breakfast for busy mom or dad. Microwave from the refrigerator for 10-15 seconds. You can make them ahead to save time! Total win!! I am adding a photo of what these easy egg muffins look like when I add some red pepper. I just think they look so pretty…on top of being seriously delicious!
Hope you enjoy! What are your favorite egg muffin recipes? Looking for another easy recipe? Check out my post on crock pot chicken enchiladas!
Thank you for reading!