Sunday is egg muffin day at my house. We whip up a big batch, eat some for breakfast, and refrigerate (or freeze) any leftovers for quick, easy snacks during the week. This is a great way to make eggs portable for work or school. Package them in a to-go container to enjoy either hot or cold.
Egg Muffins
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
- 6 eggs
- 4 slices bacon
- ½ white onion, chopped
- 1 crown broccoli, chopped
- ¼ cup shredded cheddar cheese
- extra virgin olive oil (or butter)
Instructions
- Cook bacon. Transfer to a plate. Pat off extra fat with a paper towel. Chop into pieces. (This step can be done ahead of time to reduce prep time).
- Preheat oven to 375 degrees.
- Whisk eggs in a large bowl.
- Add in chopped onion, chopped broccoli, chopped bacon and shredded cheddar. Stir until ingredients are mixed thoroughly.
- Grease a muffin tin with olive oil or butter (or my favourite, purchase reusable silicone muffin cups). Spoon in the egg mix, filling ⅔ of each tin.
- Bake 25 minutes. Remove from oven and let cool for 5 minutes before eating.
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