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Egg muffins are a quick and easy, portable breakfast. They can be easily customized, and they reheat well, so they’re perfect for busy mornings.
It is no secret to the people that know me that I simply detest eggs in all forms. That’s a shame, too since they can be an excellent source of protein in the morning. I stick to the same old thing different day…yogurt, granola and fruit. Sometimes I like to walk on the wild side and have….wait for it…..Grape Nuts! I am really a wild woman!
I love cooking for my family because I can create meals that they love, that are also good for them. However, one area that needs improvement is breakfast foods. Since I don’t eat a lot of the items my family requests in the morning, I have had to educate myself a little. All I know for sure is that I want them to eat sugar free if at all possible.
A while back I started making baked oatmeal bars and those have been a hit. I also added about 10 different French toast, waffles, and pancake recipes to my repertoire. Always crowd pleasers, but I like a challenge, so I sat down and thought about what I look for in a quick breakfast. Is it good when reheated? Is it portable, meaning can my kids eat it at a swim meet or in the morning before school? How long will it last in the refrigerator? Lots of questions…
And that’s how the Egg Muffins idea was created.
I have a hard time even saying this, but the combination of eggs, choice of cheese and meat (or not) is a no brainer. I have made several “test batches”, and all have gotten rave reviews by my panel of picky judges. ????
The egg muffins recipe below calls for turkey sausage, but as I already mentioned, these are easy to customize. If you’d rather use bacon or ham, go for it. Same goes for the cheese. If you have adventurous eaters in your family, add some black beans or some finely chopped vegetables.
Whatever sort of egg muffins you make, I hope that you and your family enjoy them.
Serving Size 1
5 minPrep (inc. refrigeration & rest time)
40 minCook Time
45 minTotal Time
Ingredients
- 1 lb. mild turkey breakfast sausage
- 1 TB butter
- 1/2 tsp Italian seasoning
- salt/pepper
- 12 eggs
- 1/3 cup heavy cream or half ‘n half
- 1/2 cup shredded Asiago cheese
Instructions
- Preheat oven to 325 F.
- In a skillet over medium-high heat, brown the meat and add the butter.
- Add Italian seasoning, salt and pepper.
- While meat is cooking, whisk eggs and cream in a large bowl until fluffy.
- Combine cooked (and slightly cooled) sausage, and the cheese to the bowl with eggs.
- Ladle mixture into a muffin pan that has been sprayed with non-stick s.
- Sprinkle a little more cheese on top if you would like.
- Bake for 25-30 minutes.
Important Notes
It is VERY NORMAL for eggs to puff up and then deflate when they come out of the oven. If only they stayed so pretty ???? These egg muffins will keep for 2-3 days, if kept in an airtight container in the refrigerator.
