Choose your own adventure…breakfast egg muffins

basic savory egg muffin recipe

Well actually, they’re not just for breakfast, at least in my house.  We like to have it as a snack, or I pack it as part of my husband’s lunch.  I just love how easy they are to make in advance AND they make for a great savory choice.  Because, you know….sometimes you just don’t want fruit, or crackers, or something sweet.  Basically, these are like PORTABLE OMELETS.

I call these “choose your own adventure” because really, you can add just about anything to these.  Just stick to the general proportions and you should be ok 🙂  A word of caution for those that like to go “over the top” with recipes. If you add in TOO much stuff, your eggs may, quite literally, go “over the top”, as in, OVERFLOW.  And that’s just a big gross mess.  So yeah….for this recipe, I suggest sticking to the rules.

So here’s the basic recipe for 12 regular sized egg muffins :

• 8 large eggs
• 2 1/2 cups cooked veggie and/or meat add ins (I do a combination of small diced potatoes and broccoli stalks)
• 1 cup (packed) of freshly shredded cheddar cheese
• 1 1/2 TBLS water (optional, but makes them a little fluffier)
• salt and pepper

add ins : pretty much anything you would eat with eggs is fair game! Broccoli, mushrooms, onions, bell peppers, spinach, sausage, ham, bacon, potatoes or hasbrowns, asparagus, garlic, etc…

Directions:

1. If you need to cook your veggie or meat add-ins, do that now and allow them to cool for a few minutes.
2. pre-heat the oven to 350 degrees, grease a regular 12-portion muffin tin and set aside. I personally put 2-3 drops of olive oil in each tin.
3. Crack the eggs into a large mixing bowl, add in the water, a couple pinches of pepper and about 1/8-1/4 tsp of salt. If you have salty add in’s, go easy!  If the muffins come out a little bland you can always sprinkle a little more salt on them.
4. Whisk the eggs until well combined, then add in HALF of the shredded cheese and ALL of your veggie and/or meat mix ins. Give it a quick stir and then fill each muffin tin until it’s 2/3rds full.
5. Top off each muffin with some of the remaining cheese (use it all up), then bake for 15-18 minutes.
6. Allow them to cool for a few minutes in the muffin tin before removing them. Tthey WILL deflate a bit, so don’t be alarmed. Whatever is not eaten right away can be kept in the fridge for a week or so.