Egg muffins are like a omelette or frittata except you don’t really need a fork to eat one. 🙂 They’re perfect for breakfast (especially if you’re eating Paleo or Low Carb). Egg muffins are not only quick and easy to make, but they’re also versatile since you can easily customize them. You can even use them to use up leftover meat and veggies that you may have in the fridge!
Make up a batch on the weekend so you can have something you can just grab and go for breakfast during the week! This is a easy recipe that the kids can help with (and they think they’re fun to eat since you can hold them in your hand)!
Easy Egg Muffins
Ingredients:
6 Extra large eggs
1/2 C. shredded cheese
3-4 green onions, diced
salt and pepper to taste, optional
Directions:
1. Preheat the oven to 350 degrees and spray 6 muffin tins with non-stick cooking spray.
2. Crack open all 6 eggs sides and whisk.
3. Pour the egg mixture into the 6 muffin tins and add your toppings (they will settle)
4. Bake on 350 degrees for about 20 minutes. Insert a toothpick around 20 minutes and if it comes out clean they are done. If not, allow them to cook a few minutes longer.
5. If you add extra or different ingredients they may add a little extra time to the total baking time.
To reheat – simply place in the microwave for 1 minute and enjoy. These last around 4 days in the fridge.
I used shredded cheese and green onion as I wanted it meatless however, you could easily add diced up ham, browned sausage or additional veggies like spinach, mushrooms or tomatoes. You’ll be amazed how many interesting combinations you can come up with!
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PinIngredients
- 6 Extra large eggs
- 1/2 C. shredded cheese
- 3-4 green onions, diced
- salt and pepper to taste, optional
- I used shredded cheese and green onion as I wanted it meatless however, you could easily add diced up ham, browned sausage or additional veggies like spinach, mushrooms or tomatoes. You’ll be amazed how many interesting combinations you can come up with!
Instructions
- Preheat the oven to 350 degrees and spray 6 muffin tins with non-stick cooking spray.
- Crack open all 6 sides and whisk.
- Pour the egg mixture into the 6 muffin tins and add your toppings (they will settle); I used shredded cheese and green onion as I wanted meatless however you could easily dice up ham or back or spinach and tomatoes and add them as well. These are great for the kids to help with!
- Bake on 350 degrees for about 20 minutes. Insert a toothpick around 20 minutes and if it comes out clean they are done. If not, allow them to cook a few minutes longer.
- If you add extra or different ingredients they may add a little extra time to the total baking time.
- To reheat – simply place in the microwave for 1 minute and enjoy.
- These last around 4 days in the fridge
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These also freeze nicely. Just pop in the frig overnight to thaw, and warm them up for breakfast.
Yes, totally forgot to add that to the post. Thanks Tammy!
Would come in handy for people who don’t want a regular breakfast, but must eat something to take meds. I would sub something else for the onion to eat that early in the day. Thanks for sharing.
Enjoy the weekend.
Good point Glenda. Yes, I usually put some meat in it but I’m trying to stick to not eating meat for the next week or so since I have to take a blood test for our insurance premium. They penalize you by making you pay more if “fail” 3 out 4 criteria. So I always try to east clean the week before (just in case). 😉
What a great recipe. I am on a low carb diet and this is perfect. Thanks so much for posting this.
Have a great weekend.
Mary
We are in sync! I make these every week to make a take out breakfast! I put them on an English muffin for a low cal on-the-road breakfast!