Quick Breakfast Egg Muffins
The simple egg. Not so simple when you use it as a vehicle for a quick breakfast. Top with a little salsa, and you’ve got your self a flavor explosion for your most important meal of the day! And there is a bonus with these Breakfast Egg Muffins: You can customize them based on whatever ingredients you may have on hand, and they can be frozen for up to a week so that you can pull them out and heat them up any day of the week. Super simple, easy peasy, and extra delicious, these Breakfast Egg Muffins will be your family’s go-to breakfast for those hurried mornings. Yum!
Servings Prep Time
12muffins 10minutes
Cook Time
30minutes
Servings Prep Time
12muffins 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Take eggs out of refrigerator (if that’s where you store them) and let them come to room temperature. Chop ham and broccolini.
  2. Crack the eggs and add the milk, salt & pepper. Whisk until all yolks are broken and eggs and milk are incorporated.
  3. Add the ham & broccolini, and stir to incorporate.
  4. Using a 1/3 c. measure, pour egg mixture into muffin tins that have been sprayed with cooking spray.
  5. Top each egg cup with 1 tbsp. shredded mozzarella cheese.
  6. Bake at 350 degrees for 25-30 minutes or until golden brown on top. Note: the amount of time will depend on your oven (mine is a little temperamental at times), so start checking around the 20 minute mark.
  7. Serve immediately, or allow to cool completely and freeze in freezer-safe container for up to a week.
  8. If rewarming frozen muffins, remove from container and microwave at 50% temperature for 6-8 minutes. If still cool, microwave at 50% for an additional 3 minutes, or until muffins reach desired temperature.
Recipe Notes

I’m sure that any of you who read my recipes on a regular basis (and I’m sure you do, right???), you know that I am the Queen of Variation.  I never follow a recipe exactly the same way twice, but that’s generally because I’m tweaking ingredients based on what I have on hand or need to use up.  Waste not, want not, yes?

Super Simple Breakfast Egg Muffins

In this case, I had some leftover steamed broccolini on hand from the previous night’s dinner.  I also had some ham in my deli drawer.  Mozzarella cheese was the first one I grabbed that morning.  But you could certainly use anything from sausage to turkey to shredded chicken for the added meat protein.  Don’t have broccolini?  Use chopped, cooked asparagus, or spinach, or even cooked peas to add that splash of green (and extra nutrients!).  And of course, any cheese you may have on hand would be a great addition.  I mean, could you imagine smoked turkey with asparagus and a smoked gouda?  Oh my gawd, I need to make that one next…