Daily Life · Food Recipes · Holiday · Hygge

How To: Make Mini Egg Muffins

I like eggs. My husband loves eggs. Every weekend guess what is made for breakfast at our house – EGGS!! So here’s the thing – I only really like scrambled eggs and I really hate that it’s a ton of work standing at the stove making it. It takes a ton of work. That being said – I have created a recipe based off of reading several different Pinterest/Blog ideas on how to make mini egg quiches. This recipe is great for a morning when you don’t want to stand at the stove or for when you have a ton of guests for breakfast!

Ingredients:

  1. Eggs – About 1-2 per person
  2. Basil – dried about 2 teaspoons
  3. Onion – Half a big onion minced
  4. Garlic Powder – about 2 teaspoons
  5. Salt and pepper to taste
  6. Milk – about 1/4 cup per 6 eggs
  7. Cheese – 1/4 Cup per 6 eggs give or take(I like cheddar but any kind would work; also I have not used a vegan cheese substitute so I’m not sure how it would work)
  8. Oregano –  about 2 teaspoons
  9. Bacon – I used pre-made bacon bits and loved it – about 1/4 cup per 6 eggs
  10. Oven – Preheated to 350 degrees (F)
  11. Muffin Tin
  12. Non stick spray/butter
  13. Mixing Bowl
  14. Whisk
  15. 1/2 cup measuring cup

If you find that you need to add more eggs – do so. I didn’t measure so this is all via guess-work.

Directions:

  1. Pre-heat oven to 350 degrees and spray muffin tin with non stick spray
  2. In a large mixing bowl – Mix eggs, milk, and seasonings with whisk
  3. Add Cheese, bacon, and onions
  4. scoop egg mixture into muffin tin using 1/2 cup measuring scoop
  5. Place in oven and back for 10 min.
  6. Test the tops after 10 min – muffins will pop out of cups when they are fully cooked – tops should be just set. rotate pan at 10 min mark if they are not cooked.
  7. let rest for 2 min after pulling from oven.

These egg “muffins” go great with sausage and fried potatoes. They are perfect for each person to have one or two without having to put in a bowl and get that wetness at the bottom (you know when you have eggs sitting in a bowl and somehow you get water in the bottom from condensation and then the eggs sit in a ‘soup’). I tested this recipe out when we had 2 other people staying with us and it was a huge hit. You could do any variation of items you wanted. Best part is that they keep and reheat beautifully (no more than 2 days) so you can make them the night before then heat and go the next morning.

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