I've been making these egg muffins for weeks now. They're awesome. I only have to think about cooking breakfast once a week. How cool is that? I made some tweaks to my original recipe that make them even more delicious AND foolproof.
- 9 large eggs
- 2 Tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon pepper
You will need approximately 2 cups of filling for your egg muffins. My current favorite filling is 1/2 pound of hot pork breakfast sausage; 1/2 cup of fresh grated Parmesan cheese; 1 drained and rinsed can of artichoke bottoms, diced; 1/2 an onion, finely diced and sauteed until caramelized; and 2 finely diced sun-dried tomatoes packed in oil.
But, this is where you can get creative. Use turkey sausage, try out different cheeses or make a vegetarian version. Saute up some spinach, kale or arugula. Have leftover grilled veggies? This is a great place to use them. Keep trying new variations and this breakfast staple won't get old!
Preheat the oven to 350 F. Spray your 12-cup muffin tin with non-stick cooking spray. Evenly distribute the filling into the muffin tins (I like to mix the filling in a bowl for more even distribution). In a large mixing bowl, combine the eggs, milk, baking powder, salt and pepper. Divide the egg mixture evenly into the muffin tins.
Bake the muffins for 18-20 minutes until just set. Don't overcook.
Let cool for 5 minutes, then run a butter knife around the rim of each muffin to remove. Eat immediately or cool completely and keep refrigerated until breakfast time. Reheat and enjoy! These keep for up to a week.
My sous chef admiring our work.