Updated: June 16, 2014
Originally Published: Dec. 15, 2012
These egg muffins have become a beloved breakfast option in our home. There’s a high probability that our kids will devour them for three reasons: 1. They enjoy eggs. 2. They can select their own mix-ins and help prepare them. 3. I refer to them as muffins. Anything labeled as a muffin is an instant hit with them.
Egg Muffins Ingredients:
- Eggs
- Spinach
- Cheese
- Turkey Sausage
Instructions:
Begin by spraying your muffin tins with cooking spray (I prefer olive oil, but canola or vegetable oils work just as well). Crack an egg into a bowl and scramble it with a fork. (I know my partner, Alex, finds it amusing that I do this one egg at a time. In the past, I mixed all the eggs together, but I struggled to pour the right amount into each muffin cup, so now I save myself some trouble.) Pour one scrambled egg into each muffin cup.
Next, add your desired ingredients. For this batch, we included some chopped spinach, turkey sausage, and American cheese. You can either place these ingredients in the muffin cups before adding the egg or mix them into the egg once it’s in the cup. If you choose the latter, just give it a quick stir with your fork.
Bake at 425°F for 20 minutes. You’ll know they’re ready when the edges begin to turn golden brown.
These egg muffins freeze remarkably well. I recommend cooking them first, allowing them to cool, and then wrapping each muffin individually in plastic wrap. Place all the wrapped muffins in a large gallon-sized Ziploc bag. To defrost, it’s best to transfer them to the refrigerator the night before, but if you forget, you can always microwave them on a low setting to thaw.
I appreciate this recipe because it allows me to prepare several muffins in advance, ensuring there’s always an easy breakfast option for the kids. One busy morning, as we rushed out the door, I heated the egg muffins, cut them into smaller pieces, and served them in a red Solo cup with a fork. The girls were able to enjoy a warm breakfast while we headed to school. Even during hectic times, I managed to get a hot meal into them.
Feel free to experiment with various mix-ins! Here are some of our favorites:
- Peppers
- Onions
- Bacon
- Broccoli
- Zucchini
- Mushrooms
- Ham
- Shredded chicken
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In summary, these egg muffins are a versatile and convenient breakfast solution that can be customized to suit your family’s tastes while ensuring a nutritious start to the day.