We go through a lot of eggs in this house as most of the recipes that I make call for a few eggs, so we generally have at least a couple of dozen in the fridge at any time. I especially love getting free range eggs from a friend of mine who has chickens – the eggs are so good!
Generally we like to make something special for weekend breakfasts but some weekends you just want to have something quick and easy to prepare for breakfast or lunch. These egg muffins are very simple to make and you can bake up a batch and have them to keep in the fridge for a couple of days. The best part is that it is something really nutritious for the family to grab and go
You can try different additions – I try to keep ours fairly plain so my daughter will eat them. The nice thing about these is that every muffin can be completely different if you want, the possibilities are endless! 😉
Egg Muffins – here is a link to one of the recipes I adapted
Makes 12 good sized muffins
Preheat oven to 375 F.
2 tbsp cream, or milk if you prefer [optional]
1-2 tsp basil, oregano, etc
1-2 cups grated cheese – I like cheddar, but you can also use many others, swiss is a lovely addition too.
Optional – you can use diced bacon, ham or sausage, as well as chopped peppers , spinach etc. for fillings.
I use paper liners with my muffin tins but you don’t need to, just know that if you do these will be very liquidy so you may need 2 liners per muffin. If are not using liners, apply some non- stick spray on them .
Add the cheese, and any other additions etc in the bottom of the muffin cups until about 2/3 full, Beat eggs with the seasonings and the cream, then pour the egg mixture to fill the muffin cups to ¾ full. Stir if you like.
Bake for 25-30 minutes until muffins have risen and are slightly browned and set, don’t over bake as they can become ‘rubbery’. Cool before removing from the muffin cups.