What is it about breakfast foods in muffin form that makes them so much more fun?! That was the question Nate and I had after successfully making these egg muffins, since we were already such big fans of pancake muffins. A large part of it for us is that muffin-form breakfasts are so functional. They’re easy to grab and go or pack and keep, which is what we rely on Monday through Friday for busy mornings and rushed schedules.
I actually came across egg muffin recipes when I wanted to make a quiche earlier this fall. The egg muffins are a much simpler and more portable option, so the next time I was ready to venture into the world of savory breakfast foods, these were at the top of my list!
Nathan is a savory food fan when it comes to breakfast, so I figured since my last two endeavors (pancake muffins and cinnamon roll apple danishes) had catered to my sweet tooth, it was time I fixed something up his alley!
Based off of this recipe.
- 6 eggs
- 1/2 cup to 1 cup shredded cheddar cheese
- Optional mix-ins: sausage crumbles, bacon bits, shredded ham, onions, peppers, chives, mushrooms…whatever you can put in an omelet or quiche is fair game!
- Preheat oven to 350 degrees.
- Prepare a muffin tin for non-stick baking.
- Mix eggs and half the shredded cheese in a bowl. Add desired amount of mix-ins.
- Use a ladle to fill each muffin about 2/3 full.
- Top with remaining cheese if desired.
- Bake for 20-25 minutes.
I made these on Thursday night, and they were a great treat to have ready for breakfast on Friday morning. My office was doing a brunch (with mimosas and monkey bread!), so I was glad I had something new and delicious for Nathan to have, too!
Speaking of the pancake muffins – round two was a big success! I think both those and the cream cheese brownie cookies were improved the second time I made them, which is saying something because they were mouthwatering from the start.
These egg muffins are quick, low maintenance, easy to customize and cheap – they fit in quite nicely to our recipe repertoire and I’ll definitely be making them again 🙂