Egg Muffins

I have to admit that I am not a breakfast eater. My breakfast usually turns into more of a brunch because I am somewhat lazy in the mornings while I enjoy sipping my coffee. I think these Egg Muffins fit the bill for brunch. Egg Muffins are a naturally low-carb breakfast item and are a healthy way to rev up your day.

What is an egg muffin? Simply put, it is a mini breakfast casserole baked in a muffin tin. You can make these ahead of time and store them in the refrigerator to quickly heat in the microwave and be on your way. You can also store them in the freezer; however, eggs do change texture slightly after they freeze. If you don’t mind that, freeze away!

You can find recipes for egg muffins all over the internet, but really they are so easy to make without a recipe. All you need instead of a recipe are some guidelines, and that’s it. You can put just about anything in these to make your own creation. The resulting amount of egg muffins you can make depends on the size of your muffin tins. If you use a large muffin tin, you may get six; if you use a mini muffin tin, you may get 24.

Ingredients

Eggs – This is a no-brainer. You have to have eggs for egg muffins. Start with 6 beaten eggs. You can use more than six if you want to, but six eggs is a good place to start.

Meat – Sausage, bacon, Canadian bacon, ham, turkey, leftovers meat from dinner, venison……chop it up and throw it in. Use about a cup of meat or just eyeball it.

Cheese – Same as meat….so many choices to customize your egg muffin. Make sure it is shredded and use about a cup.

2 different kinds of vegetables – You can use any kind of vegetable. My go-to is usually finely chopped onion and green pepper, but you could use green onion, tomatoes, red pepper, squash, zucchini, garlic, asparagus, cilantro, fresh parsley, etc.

Salt and Pepper – Give the egg mixture a good dose of salt and pepper to your tastes.

Add some spice – Hot sauce, Buffalo sauce, sriracha, minced jalapeno, minced habanero, ground cumin, Italian seasoning, basil (dried or fresh) or whatever you like to give it some extra flavor.

Preparation

1. Combine whatever ingredients you are using into your beaten eggs. Give them a good mix.
2. Spray the muffin tin with cooking spray.
3. Fill the muffin tins 3/4 full with the egg mixture.
4. Bake in the oven for about 20 minutes until set. The eggs will appear dry on the top, but you can also test it with a toothpick or skewer. If the toothpick comes out clean they are done. If not, bake for another 5 minutes and check again.
5. Remove from the muffin cup to a plate. The eggs will most likely spill over the muffin cup while baking. Run a knife around the edge of the muffin cup to loosen them.
6. Cool slightly before removing it from the muffin tin. Store in a container in the refrigerator or freezer.