Egg “Muffins”

I found this recipe on allrecipes.com, and I guess these are kind of like frittatas or omelets made in muffin tins. They’re very versatile in the fillings that you can put in them. I’ve done regular onions and green onions–I feel like the green onions provide a little bit of flavor without a slightly crunchy texture. I’ve done regular sausage and turkey sausage. I also do ham and cheese, with extra cheese replacing the peppers. Oh, and one time I cooked the peppers. I like that there weren’t slightly crunchy peppers in there like when you put them in raw, but the flavor didn’t seem as strong when it was cooked. I’ve also made these with cupcake papers, but so much of the egg muffin stuck to the paper that it definitely wasn’t worth it. FYI, sometimes there’s a little extra batter beyond the 24 muffins, so I just make 1-2 more in a greased ramekin with the leftover batter.

To Freeze: These egg muffins are wonderful to make ahead and eat for a few days from the fridge and then freeze the remaining. If I warm them from the fridge, I just microwave them for a minute. And when I freeze them, I generally put two in a sandwich bag (I don’t bother with fancy freezer bags because I know we’ll eat them quickly). If I microwave the frozen ones straight from the freezer, I put a paper towel around them (optional) and microwave them at 50% power for 2 minutes, then 1 minute on 100% power. But usually I take a bag out of the freezer the night before and put it in the fridge. Then in the morning, I microwave for 1 minute, then take a bag from the freezer to put in the fridge to thaw for the next morning.

And this one is naturally gluten free. I’ve even made it dairy free by leaving out the cheese and doubling the salt–I made a sausage, tomato, and green onion one that was great.

Make it a meal with:

• Hashbrowns
• Juice
• Grapes or orange slices

Egg Muffins

• Servings: 24
• Time: 45 min?
• Difficulty: easy-medium
• Print

Make ahead for a very easy breakfast.

Ingredients

• 1 lb. Sausage or Ham cubes
• 24 Eggs
• 1 c. Onion or Green Onion (about one bunch), chopped
• 1 c. Bell Pepper, chopped (about 1 big red pepper) (or replace with extra cheese for ham and cheese muffins) 
• 1 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Garlic Powder
• 1 c. Shredded Cheddar cheese (plus optional cheese to top)

Directions

Preheat oven to 350° and grease a muffin tin. In a large pan, cook the sausage over medium-high heat until it’s browned evenly and crumbly. Beat the eggs in a large bowl. Stir in onion, bell pepper, salt, black pepper, and garlic powder. Add sausage and cheese. Grease muffin tins, then use a 1/3 cup (maybe a Tbsp. less) to fill each muffin cup, not quite all the way to the top. Optionally top with an additional small amount of cheese. Bake about 20-25 minutes, until a knife comes out clean from inserting into the muffins.