Egg Muffins – without the Mc

I love breakfast. It’s my favourite meal of the day and we sometimes even have it for dinner. Those are the days when I have no idea what we are going to eat. You know the days, everything is frozen and you just can’t think of anything. It’s so easy to make some pancakes, bacon and to cut up some fruit. Yum!

Lately I’ve been on a mission to be more creative with my breakfasts. My kids usually have the same thing all the time. Cereal, toast, English muffin with cream cheese, or frozen waffles — sometimes homemade but often times of the “leggo” variety. I cannot tell a lie.

This is the recipe I used for my first attempt at the breakfast that you can make the day before and simply pop in the microwave for a minute in the morning.

Here’s what you need:

12 eggs
4 tbs. of milk
Salt and pepper (to taste)
Tabasco (that’s for me)
Shredded cheese (I like cheddar)
Green onions (or any other veg that you’d like to use)
Diced bacon, ham, turkey? (I haven’t done this but I’m sure it would be yummy)
Non-stick spray
Muffin liners

Crack all of your eggs into a large measuring cup with a spout and a handle – makes it easy to pour later. If you’re a “good” mom, you can let your kids do this. I waited for my kids to go to bed. * ahem *

Next, add salt, pepper, milk and whisk it all up.

 

I didn’t use muffin liners the first time I did this, and boy did I pay for it when I had to wash my muffin pan. Of course it didn’t help that I left it overnight in the sink… it had to soak right? Anyway, I just sprayed the pan with non-stick spray, but I think it would be much easier to line the muffin pan and spray the liners.

Layer the ingredients in your muffin pan (lined or unlined but sprayed, definitely sprayed). First meat (optional), then cheese and veg. Fill the cups to about 2/3 full.

 

Next, add the egg mixture, filling each cup about 3/4 full and mix it up with a fork.

I filled six of the cups with just cheese and I filled the remaining cups with the onions and cheese — my kids don’t like green onions. I also filled up six of the cups with the regular egg mixture and then added the Tabasco to the mixture for the remaining six. My kids don’t like Tabasco either… not yet.

Bake in a 375-degree oven for about 20 minutes. The muffins will rise and should be a little golden.

 

There you have it, eggs that you can make the night before. You can refrigerate these for about a week (if they last that long) and enjoy them in the morning either on their own or with a toasted, buttered English muffin. YUM!







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