Breakfast Egg Muffins
These easy breakfast egg muffins are a delicious and convenient way to use up leftovers while providing a filling meal that can be customized to suit everyone's taste.
Ingredients
Egg Muffin Base
- 10 large large eggs
- 1/4 cup milk Any kind, or skip it
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups mix-ins Choose from cooked bacon, sausage, diced ham, spinach, bell pepper, onion, tomatoes, mushrooms
- 3/4 cup shredded cheese
- pinch garlic powder Optional
- pinch paprika Optional
- pinch Italian seasoning Optional
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Grease a 12-cup muffin tin really well. If using silicone muffin cups, they are even easier.
- Sprinkle your mix-ins into each muffin cup, starting with veggies, followed by meat, and a little cheese. Avoid overfilling.
- In a bowl, whisk the eggs with milk, salt, pepper, and any extra seasonings until fully combined and a little foamy.
- Pour the egg mixture into each muffin cup, leaving a little space at the top.
Cooking
- Bake for 18 to 22 minutes, until the centers look set and not jiggly.
- Let the muffins sit in the pan for about 5 minutes before gently loosening the edges with a knife and removing them.
Notes
Store cooled muffins in an airtight container for up to 4 days. For freezing, wrap each muffin and store in a freezer bag for up to 2 months. Reheat in the microwave or oven as described.