Easy Egg Muffins for Busy Mornings
School has resumed for Mia, and our lives feel busier than EVER! Mia has school Monday through Thursday for about two and a half hours each day. If we only had school on our schedule, life would be a breeze. In addition to virtual learning, Mia has nine weekly therapies along with three additional bi monthly therapies. We. Are. Booked! I am not a morning person by nature (only by default since I am a parent), so it was a struggle initially to manage our mornings.
Since our mornings are now so busy, and because Mia is waking up earlier now compared to in the summer months, I found that I was rushing to make breakfast. I was stressed and frantic in the mornings, so I wanted to try a new breakfast recipe that would save us time in the mornings. I searched Pinterest for inspiration, and decided to try egg muffins. Just like omelettes, you can you just about anything you have available!
I gathered nine, large cage free eggs.
Next, I searched my fridge to see what vegetables I had on hand. Luckily, I had spinach, red and green bell pepper, and red onion.
I chopped up about a handful of spinach, one sixth of each bell pepper, and roughly a quarter of a cup of red onion. I also roughly chopped about half a cup of smoked sausage. I precooked the sausage according to the instructions on the packet. (If you add sausage or meat to your muffins, it is important that you precook the meat, as the cook time for the muffins would not thoroughly cook the meat.) Lastly, I gathered about half a cup of shredded Colby jack cheese.
Next, I cracked and gently whisked the eggs in a large mixing bowl. I am no chef, but I have heard that it is important to not over whisk eggs, especially, since there will be additional mixing once the rest of the ingredients are added.
You can use whatever seasonings you wish. I grabbed seasonings I frequently use in Mia’s food, and just eyeballed the amounts. There are plenty of recipes on Pinterest that you can look up if you need inspiration.
I used:
Granulated Garlic
Pepper
Salt
Onion Powder
Italian Seasoning
I combined the seasonings, the chopped ingredients, and cheese into the whisked eggs. I then used a fork to lightly mix everything together to prepare the mixture for the oven.
Before adding the mixture to the muffin pan, I sprayed a coating with extra virgin olive oil non-stick spray, to ensure the muffins would not stick. To make things a bit easier, I used a ladle to pour the mixture into the pan, and then added it to the oven, preheated at 400 degrees, for fifteen minutes.
The mixture made fourteen egg muffins, so I had to repeat the baking process three times, as I only had one six well muffin pan. I am so happy with how they turned out because Mia loved them! I personally do not like eggs, so Mia’s tastebuds have the final say! I did however have my mother try them and she said they were tasty!
These are the perfect for our busy mornings, and I have enough for the entire week! I allowed the muffins to cool completely before transferring them to the freezer. I plan to reheat each serving in the morning either in the toaster oven or microwave!
Be sure to let me know if you try egg muffins, or, if you have any suggestions for me!
Ingredients
9 Large Eggs
Vegetables of choice
Cheese (optional)
Seasoning of choice
Non-Stick Cooking Spray
9 Large Eggs made 14 Egg Muffins
Prep Time: 15 minutes Cook Time: 15 minutes
Store your egg muffins in the refrigerator for up to three days. Freeze in storage bags for longer storage.