Egg Muffins
A big batch of egg muffins stored in the freezer makes for quick and easy breakfasts for anyone. My 1 year old, especially, enjoys them. Feel free to add or substitute whatever you like - different veggies, add sausage, switch up the cheese… whatever! I like to load them with veggies because its an easy way to get a serving into a toddler (however, my 3 year old won’t touch them!) I suggest allowing the muffins to thaw overnight in the fridge before microwaving to heat. It prevents the watery mess that happens when going straight from the freezer to microwave. Enjoy!
Egg Muffins
Yield: 18
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- 1 red bell pepper, finely diced
- 1/2 cup onion, finely diced
- 1 cup broccoli, finely diced
- 1/2 Tablespoon olive oil
- 16 eggs
- 1 teaspoon mustard powder
- 2 Tablespoons half and half
- 1 cup shredded cheese (I use a Mexican blend), divided
Instructions
- Heat oven to 400 degrees.
- Add oil to a medium skillet. Sauté bell pepper, broccoli, and onion over medium high heat until softened, about 10 minutes, stirring occasionally. Set aside.
- Meanwhile, whisk eggs, mustard powder, half and half, and 1/2 cup shredded cheese in a large bowl.
- Spray a silicone muffin pan with nonstick cooking spray. Add 2-3 Tablespoons veggie mixture to each cup. Fill with egg mixture. Top with remaining shredded cheese. (Save enough of each - egg mixture, veggies, and cheese - to repeat with 6 more muffins.)
- Bake for 20 minutes until set. Remove from silicon pan and allow to cool on a wire rack.
- Repeat step 4 using the remaining ingredients (it should make about 6 more muffins).
- Once all muffins have cooled, keep them on the wire rack and place in the freezer until completely frozen. Then store in a freezer zip-lock bag until ready to use.
- Pull out as need the night before and allow to thaw in the fridge.
- Microwave for 15-20 seconds to heat. Enjoy!