My time is super limited in the mornings thanks to two small boys who still don’t always sleep through the night. We sleep when we can so I don’t generally roll out of bed until the very last second. It’s also not an option for me to wait until I get to work to eat because I by then I’m hangry and that’s not good for anyone. Enter, muffin pan eggs to save the day.
They really are the perfect solution to the breakfast dilemma because I can make them ahead and toss in the microwave while my coffee is brewing and they’re ready in time for me to run out the door. They would be a great brunch idea or (as suggested in the comments) a fun, DIY breakfast bar for the family, too.
I first stumbled on the the recipe for muffin pan eggs when I experimented with the South Beach Diet a few years back. It took some experimentation to figure out how to cook the eggs to my well-done tastes, but I eventually got there. I using real egg instead of egg substitute was the answer.
Muffin pan eggs are super easy to make and have endless variations. For this version, I use turkey breakfast sausage, mushrooms, green onion and a 2% cheese blend. A chile relleno version with diced green chile, salsa and some creamy Mexican cheese would be good, too. Or how about a Denver omelet version with chopped ham, onions, bell peppers and a little sharp cheese?
- 12 eggs
- 1 lb breakfast sausage
- 8 oz sliced mushrooms
- 3-4 green onions, sliced
- 8 oz shredded cheddar cheese
- salt, pepper and paprika to taste
- Preheat oven to 350.
- Brown breakfast sausage in large pan. Drain.
- Saute mushrooms.
- Mix eggs, salt, pepper and paprika in stand mixer until just frothy.
- Divide sausage, mushrooms, green onions and cheese in non-stick muffin tin.
- Pour in egg mixture in cups to about ¾ full.
- Bake 20 minutes or until firm and just brown.
- Remove egg muffins from pan immediately.
What’s your family’s go to breakfast plan? I’d love to hear about any variations you come up with for muffin pan eggs – we’re always looking for new ones to try.
These look awesome. I’m definitely making them this weekend. Thanks!
Those look so good! I can’t wait to try them.
I made these today for my mom’s group and they were a huge hit. I had some trouble with them sticking in the pan a little, but otherwise awesome!
The sticking to the pan thing seems to be hit or miss. I think if you greased the pan it might work better, but I haven’t tried it that way yet.
I have found that if you turn the pan on a cooling rack (like you would a cake to cool), it seems to keep them from sticking since the pan isn’t cooling and allowing them to restick! I did 2 small batches tonight (since I don’t have a 12 ct muffin tin). I did that with the 2nd batch and no sticking at all. I had LOTS of sticking with the first batch, though… I waited for them to cool first. That’s the only difference!
Oooh. Great tip. I’m going to have to try that!!
I just made these this morning and they turned out great! I gathered all the ingredients and ‘toppings’ and let the kids fill their own parts of the muffin tins, and they loved them! I sprayed each muffin tin with a quick spritz of cooking spray and had minor sticking. Thanks so much for the recipe, will be making this again and again!
I’m glad you liked them! Having a build-your-own bar is such a fun idea!
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I was wondering how long they’d last in the fridge? Have you ever froze them and heated them up? Thanks so much.
They last about 5 days in the fridge based on my experience. I don’t freeze them, but I’m sure you could.
Your style is unique compared to other folks I have read stuff from.
Many thanks for posting when you’ve got the opportunity,
Guess I’ll just bookmark this page.
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I’ve been looking for something quick, easy and new to make. I’m trying this with chorizo slices, mushrooms and queso fresca.