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breakfast egg muffins

(2 ratings)
Valeree avatar
Blue Ribbon Recipe by
Valeree Dunbar
@Valeree
Sparta, MI

Eggs are one of the most versatile breakfast foods. But few of us can spare the time to cook them in the morning. These egg muffins are designed to be cooked ahead of time and then grabbed on the go. Egg muffins can be kept for one week in the refrigerator. Microwave them for 30 seconds to reheat. Just add a variety of goodies to your tin - maybe 6 with bacon, onion, and cheese, and 6 with spinach, mushrooms, and ham. You can't mess this up! In the morning, grab a couple from your Ziploc, nuke them, and away you go! No unhealthy trip to Mickey D's.

Blue Ribbon Recipe

These breakfast egg muffins are a super easy weekday breakfast. They're a great make-ahead option for brunch, too. Feel free to customize the ingredients to suit what you have on hand. We used the turkey sausage, broccoli, and cheese as suggested, and it was a tasty combination with the fluffy eggs.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For breakfast egg muffins

  • 1/2 lb
    ground Italian pork or or turkey sausage
  • 4 oz
    fresh or broccoli florets, chopped
  • 1/2 c
    shredded cheddar cheese
  • 12 lg
    eggs
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 12
    parchment paper muffin wrappers or 12 silicone muffin cups

How To Make breakfast egg muffins

  • Browning sausage.
    1
    Preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
  • Broccoli in a bowl with browned sausage and cheese.
    2
    In a microwave-safe bowl, microwave broccoli until thawed about approximately 4 minutes, and drain. If using fresh broccoli, cut florets into smaller pieces. Place broccoli in a large bowl with browned sausage and cheese.
  • Beaten eggs seasoned with salt and pepper.
    3
    In another bowl, preferably with a pour spout, beat together the 12 eggs; add salt and pepper.
  • Broccoli/sausage mixture poured into lined muffin tins.
    4
    Place muffin cups in the muffin tins. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
  • Eggs poured over the broccoli/sausage mixture.
    5
    Pour the egg mixture into each muffin cup. Leave about 1/4 inch at the top.
  • Baking the egg muffins.
    6
    Bake for 25 minutes or until eggs have risen and are firm.
  • Baked Breakfast Egg Muffins.
    7
    Variations: Instead of sausage use chopped bacon, Canadian bacon, ham, chorizo, etc. Try other veggies like diced red or green peppers, zucchini, mushrooms, etc.
  • https://youtu.be/w94Ab-jbkd4?si=xINhCjYnfZu9F3BF
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