My MOPS table group was in charge of bringing egg dishes for breakfast this week. I needed something quicker than your typical egg casserole, but wanted something a little more interesting that just a pan of scrambled eggs. So, an internet search led me to this recipe to make egg muffins (gluten free, high protein). I’m sure there are many variations of these, but it’s the first one I found that had pictures and easy-to-follow directions. (I have a thing about internet recipes having pictures!)
Following the directions, I sprayed the muffin tin with Pam. Then, put in some chopped up ham into the bottom of the muffin cups. I added shredded cheese on top of that.
In a bowl, I mixed up 12 eggs with a little bit of 1% milk. Then, I poured the eggs into each muffin cup–filling each cup about 3/4 full. It was the perfect amount of eggs. I baked them for 25 minutes at 350 on convection bake and they got just slightly too done on the tops. The pictures on the foil look terrible, but pictures aside, the muffins actually turned out pretty well.
I will definitely be making these again and experimenting with different ingredients. Also, I’m going to make a batch and see how well they freeze. I’m hoping well, because these would be so easy to make in big batches for freezer cooking!
Do you have experience making egg muffins? Have you ever frozen them?
I’m Sara, a mom to three adorable boys living in the Arizona desert. As a former teacher, I love sharing my passions with others. So, have a look around for creative inspiration about cooking, creating, celebrating, traveling with kids, and more everyday mom endeavors!