These egg muffins have become a breakfast staple in our home. Our kids devour them for three main reasons: 1. They love eggs. 2. They get to pick their add-ins and help with the preparation. 3. I cleverly refer to them as muffins. Anything labeled a muffin is a hit in our house!
Ingredients:
- Eggs
- Spinach
- Cheese
- Turkey Sausage
Instructions:
- Preheat your oven to 425°F and generously coat your muffin tin with cooking spray (I prefer olive oil, but any cooking spray will do).
- Crack an egg into a bowl and scramble it with a fork. I know my partner finds it odd that I do this one egg at a time, but trust me, it saves time and helps me avoid overfilling the muffin cups!
- Pour one scrambled egg into each muffin cup—one egg equals one muffin.
- Add your chosen ingredients. For this batch, I included some chopped spinach, turkey sausage, and a sprinkle of cheese. You can either mix these into the egg before pouring or toss them in afterward and give it a little stir with your fork.
- Bake for about 20 minutes, or until the edges start to brown.
These egg muffins freeze remarkably well. Once cooked, allow them to cool, then wrap each muffin in plastic wrap and store them in a large Ziploc bag. For defrosting, the night before is ideal, but if you forget, no problem—just use the microwave on a low setting.
I love this recipe because it allows for quick and easy breakfasts. One hectic morning, I heated some muffins, chopped them into bite-sized pieces, and handed them to the kids in a cup. They enjoyed warm, hearty muffins on the way to school, which was a lifesaver during our rush!
Feel free to get creative with your add-ins; the possibilities are endless! Here are some of our favorites:
- Peppers
- Onions
- Bacon
- Broccoli
- Zucchini
- Mushrooms
- Ham
- Shredded chicken
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In summary, these egg muffins are not only a hit with the kids, but they also allow for flexible, nutritious breakfasts that can be prepared in advance. Perfect for busy mornings!
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