Easy Egg Muffins

Easy Egg Muffins

I can think of so many perfect occasions for this dish! Hosting a brunch for a group of people? This make ahead mini frittata is perfect – just reheat it when your guests arrive.

Looking for a breakfast or lunch on the go, that could be eaten cold or reheated in minutes – again, it’s a winner!

Looking for a freezer-friendly meal. Yep, this will work.

A perfect addition to your kids’ lunchbox? Yes and yes!

You can make this with virtually everything! And even if you don’t have any veggies, simple egg frittata will work just fine. Flavour combinations are endless, so give them a try!

Look at this perfect make-ahead brunch I served for a group of people. Easy, stress-free and so satisfying!

DifficultyBeginner

Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 8 eggs
 ½ cup milk
 ½ cup ham (or bacon, or omit entirely), see note
 1 ½ cups cheese, shredded
 ½ cup cooked veggies, I used brocooli, see note
 salt to taste
 pepper to taste

1

Preheat your oven to 375. Lightly grease non-stick muffin pan.

2

Place your additions inside each muffin cup. Sprinkle the cheese on top.

3

Beat eggs and milk with a pinch of salt well until no visible egg whites remain. Pour into the prepared muffin tins over your vegetables and cheese.

4

Bake for about 20-22 minutes until puffed and cooked through.

Note:
5

In the version here I used ham and broccoli. But you can use any other variation you like - just make all your additions measure about 1 cup in volume. One of my favourites is potatoes, onions and mushrooms. I cook onions until translucent, then add 2 shredded russet potatoes and cook for about 8 minutes until golden brown and softened. In another pan, while the potatoes are cooking, I cook minced mushrooms. Scrumptious!

Ingredients

 8 eggs
 ½ cup milk
 ½ cup ham (or bacon, or omit entirely), see note
 1 ½ cups cheese, shredded
 ½ cup cooked veggies, I used brocooli, see note
 salt to taste
 pepper to taste

Directions

1

Preheat your oven to 375. Lightly grease non-stick muffin pan.

2

Place your additions inside each muffin cup. Sprinkle the cheese on top.

3

Beat eggs and milk with a pinch of salt well until no visible egg whites remain. Pour into the prepared muffin tins over your vegetables and cheese.

4

Bake for about 20-22 minutes until puffed and cooked through.

Note:
5

In the version here I used ham and broccoli. But you can use any other variation you like - just make all your additions measure about 1 cup in volume. One of my favourites is potatoes, onions and mushrooms. I cook onions until translucent, then add 2 shredded russet potatoes and cook for about 8 minutes until golden brown and softened. In another pan, while the potatoes are cooking, I cook minced mushrooms. Scrumptious!

Egg Muffins

Make it Vegetarian: omit any meat ingredients such as ham, replace them with more veggies if desired.

Make it Low Carb/Keto: replace milk with heavy cream, only use Keto-friendly veggies (feel free to reduce the amount to fit your macros,) and do not use any processed meats.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. Pay attention to any prepared meats you may add and ensure those are Gluten-Free, or omit.

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