With all of the children being back to school now, as well as most people, being back to work, options for an easy “grab-and-go breakfasts” are the order of the day! Breakfast Egg Muffins are a perfect choice! Not only are they perfectly portable, but they are delicious, protein-dense, and a great low carb option for those who are watching their carb intake!
They are also a great way to get some cheeky vegetables into the children without them noticing! Filled with cheese and bacon, they make the perfect weekday breakfast. You can easily make them ahead, ready to reheat at a moment’s notice! You can also very easily double the ingredients to bake twice as many!
They are not just for breakfasts on-the-go, however. You can also enjoy one of these tasty baked frittatas any day of the week, in the comfort of your own home, or even as a light lunch as opposed to breakfast!
They are also easily to customisable to your own family’s tastes. All you need to do is to choose one vegetable, one cheese and one protein to mix and match and create something your family will be sure to enjoy!
WHAT YOU NEED TO MAKE BREAKFAST EGG MUFFINS
Simple ingredients done well, and quite adaptable to what you have available in your refrigerator and freezer.
HINTS AND TIPS TO MAKE GREAT BREAKFAST EGG MUFFINS
1. Read through the recipe several times prior to beginning to help familiarise yourself with any ingredients or steps you may need to follow, as well as any equipment needed.
2. Assemble everything you need for the recipe prior to beginning. This can help to prevent you from leaving out anything integral to the recipe.
3. Make sure you grease your muffin tins really well so that the eggs don’t stick. You can also use paper or silicone cupcake liners. They both work very well.
4. You can save time by using pre-cooked bacon, pre-grated cheeses, and prepped vegetables. You can use frozen vegetables if you like. Simply thaw and drain very well. If using spinach, squeeze as much water out of it as you can.
5. The recipe can easily be doubled or tripled to serve more people.
6. If you are watching the calories use 4 egg whites and 3 whole eggs rather than 6 whole eggs.
7. You can easily vary the ingredients according to your family’s tastes. Use a vegetable or vegetables they are fond of. Use a cheese they enjoy, or even a combination of cheeses.
8. I use cooked bacon, but if you are not fond of bacon you can use crumbled cooked breakfast sausage, or even a combination of the two. You can also leave the meat out altogether if you are not a meat eater.
9. You can make pizza ones by using chopped pepperoni and salami, chopped tomatoes and peppers, garlic Italian seasoning, and grated parmesan and mozzarella cheeses
HOW TO MAKE BREAKFAST EGG MUFFINS
These are so easy to make even a child could make them! In fact why not let them help. Statistically speaking children are more likely to eat something they have prepared or cooked themselves.
Preheat the oven to 375*F. Spray six muffin cups really well with low fat canola oil spray.
Break the eggs into a bowl and beat well together until smooth.
Add the broccoli, bacon, and cheese to the eggs and combine well. Season to taste with salt and black pepper. (Today I added some minced chives to add a touch of onion flavour!)
Divide the egg mixture between the six muffin cups.
Bake in the preheated oven for 15 to 18 minutes until set.
Serve immediately or wrap and store in the refrigerator until ready to eat.
HOW TO REHEAT BREAKFAST EGG MUFFINS
Breakfast Egg Muffins can easily be reheated in a microwave muffin. Simply pop onto a plate and cook on high (one at a time) for 30 seconds, at which time they will be perfectly heated through. Try not to cook them for too long or they can turn rubbery.
You can also reheat them in a preheated low oven (325*F) for 6 to 8 minutes.
HOW TO STORE BREAKFAST EGG MUFFINS
You can keep these egg muffins in the refrigerator, tightly wrapped, for a maximum of three to four days. You can also freeze them, properly wrapped for up to three months. Thaw them overnight in the refrigerator or reheat directly from frozen (will take 1 to 2 minutes in this case.)
IDEAS FOR VARIATIONS FOR BREAKFAST EGG MUFFINS
Choose one protein, one cheese and one vegetable to mix and match.
Protein suggestions – crumbled bacon, cooked and crumbled ground beef, pork, ground turkey or breakfast sausage, chopped roasted or boiled ham, minced prosciutto, chopped salami and pepperoni.
Cheese suggestions – Crumbled feta, grated strong or medium cheddar, grated Monterey or Pepper Jack, grated Emmental or Swiss cheese, grated fontina, grated mozzarella, grated Parmesan.
Vegetable suggestions – Cooked mushrooms, chopped sweet bell peppers, chopped green onions, minced chives, cooked broccoli, spinach, kale, artichokes, asparagus cuts.
You can also add some herbs to vary the flavours or garnish them with chopped tomatoes, salsa, or even guacamole!
When we are eating them for a sit down breakfast I like to serve them with some fruit on the side, café au lait, and sometimes buttered toast or biscuits for those who are not watching their carbs!
These Breakfast Egg Muffins are bound to be extremely popular with your family, either on their own or as a part of a larger breakfast! Delicious, quick, easy to make, and incredibly adaptable, why not bake some up for your family today!
- 6 large free range eggs
- Salt and black pepper to taste
- ½ cup chopped cooked broccoli
- 1/3 cup crumbled cooked bacon
- 1/3 cup shredded cheddar cheese
- Chopped parsley to garnish (optional)
1. Preheat the oven to 375*F. Spray six muffin cups really well with low fat canola oil spray.
2. Break the eggs into a bowl and beat well together until smooth.
3. Add the broccoli, bacon, and cheese to the eggs and combine well. Season to taste with salt and black pepper. (Today I added some minced chives to add a touch of onion flavour!)
4. Divide the egg mixture between the six muffin cups.
5. Bake in the preheated oven for 15 to 18 minutes until set.
6. Serve immediately or wrap and store in the refrigerator until ready to eat.
Feel free to add things like finely chopped peppers, ham, scallions, chives, etc.
Amount Per Serving: Calories: 129 per muffin
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.