Sometimes, I’m just not in the mood to stand over a hot stove in the morning.
One way I can get breakfast for 9 on the table quickly is to bake eggs in muffin cups. I also love to make these Baked Egg Muffins when we’re leaving town in the morning and have a long car ride. They’re filling and high in protein, and save me a trip to the drive-thru with a car full of hungry kids!
Plus, I can prep them the night before. I place the muffin tin, with ingredients ready to go, into the fridge covered with plastic wrap. In the morning I remove the plastic and bake them. Easy to eat on-the-go with a paper towel wrapped around them.
Note: you can also use bacon for baked egg muffins, as shown in this photo.
Baked Egg Muffins
THM “S”
Preheat oven to 350F.
1 egg per person
Thin-sliced ham, turkey or chicken, or bacon
Shredded cheese, any type
optional: chopped onions, mushrooms, spinach or other vegetables of choice, chopped herbs
Grease a muffin tin well with coconut oil cooking spray, then place a piece of meat in the bottom of each cup, creating a “cup” to place each egg into. Crack an egg inside each meat cup, then top with shredded cheese, herbs, vegetables and any other additions that sound good .
Bake for 15-20 minutes or until the eggs are as cooked as you like.
This looks excellent! Do they reheat well? I was thinking I could make a batch one day and then reheat for the next few days.
Yes they do. In fact I typically bake them the night before if I know I’ll be up and out of the house early the next day (for instance when we’re embarking on a vacation or road trip). They warm up nicely in the toaster oven, oven or microwave.