Egg muffins are a beloved breakfast choice in our household. Our children eagerly consume them for three primary reasons: 1. They enjoy eggs. 2. They have the freedom to select their own ingredients and help with the preparation. 3. I refer to them as muffins, and anything labeled as such is sure to be devoured.
Ingredients:
- Eggs
- Spinach
- Cheese
- Turkey Sausage
Directions:
Begin by spraying your muffin tins with a cooking spray of your choice; olive oil spray is my preferred option, but canola or vegetable oil work as well. Crack a single egg into a bowl and whisk it with a fork. Admittedly, this method can frustrate my partner, as I crack each egg individually. However, I find it simplifies the process and helps me avoid overfilling the muffin cups.
Pour one egg into each muffin cup—one egg equals one muffin. Next, incorporate your selected additional ingredients. For this batch, we added some finely chopped spinach, turkey sausage, and shredded cheese. You can either place these ingredients in the muffin tin before adding the egg or mix them into the egg once it’s in the cup. If you choose the latter, simply stir them together gently with a fork.
Bake the muffins at 425°F for 20 minutes. They are ready when the edges begin to turn a golden brown.
These egg muffins freeze exceptionally well. After cooking, allow them to cool completely, then wrap each muffin in plastic wrap. Store them collectively in a large gallon-sized Ziploc bag. For defrosting, it’s best to move them to the refrigerator the night before, but if you forget, they can be slowly defrosted in the microwave.
I appreciate this recipe because it allows for batch preparation, ensuring that I always have a quick breakfast option on hand for the kids. One busy morning, I heated the egg muffins, cut them into bite-sized pieces, and placed them in a red Solo cup with a fork. This way, the girls could enjoy warm eggs on the way to school. Despite our rush, I was able to provide them with a hot breakfast.
Feel free to experiment with various ingredients. Here are some suggestions we’ve tried:
- Bell Peppers
- Onions
- Bacon
- Cheese
- Broccoli
- Zucchini
- Sausage
- Mushrooms
- Pepperoni
- Ham
- Turkey (think Thanksgiving dinner!)
- Potatoes
- Shredded or diced chicken
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In summary, egg muffins offer a versatile and nutritious option for breakfast, allowing for creativity with ingredient choices. They can be made ahead of time and stored, ensuring that a healthy meal is always available, even during busy mornings.