Baked Egg Breakfast “Muffins”

Baked Egg Breakfast Muffins

Baking eggs allows you to make several at a time.

With everyone back to school that is going to school, mornings can be quite a mad rush. Very often, the most important meal of the day gets skipped by the adults while trying to get kids packed and off to school before they rush off to work. Baked egg breakfast “muffins” make it super quick and easy for you to have a healthy bite!

To begin, heavily grease or coat a muffin tin with a good cooking spray. Preheat your oven to 350.

Finely dice some peppers and onions and put some into each muffin tin space. To make the dish as shown, I used red, orange and yellow peppers and one large diced onion. Cube some cheese and drop a few pieces into each space as well. (If you have some cooked ham or sausage you may want to add some so you have meat in your breakfast muffins.)

Diced Cheese and Vegetables

I used cubed rather than shredded cheese so there would be bites with cheese when they were cooked.

Once you have your ingredients in each cup, crack on large or extra-large egg over each. Using a fork, break the yolk and lightly stir each so the vegetables and cheese are mixed in with the egg.

Add an Egg to each Muffin Space

Break the yolk and lightly mix the egg with the vegetables and cheese.

Place the filled muffin tin on the center rack of your oven and bake for 15-18 minutes, or until the egg has set.

Run a butter knife along the outside circumference of each “muffin”, and lightly pry up with a large spoon. Serve immediately, or store in airtight containers in the fridge for up to three days, or in the freezer for up to three months. Simply microwave for one minute to have an instantly hot, nutritious breakfast!

Nutritious Breakfast on the Go

This make-ahead breakfast dish provides a healthy meal in just a minute on busy weekdays!

*Although I enjoy these breakfast egg “muffins” just as they are, they also make great breakfast burritos. Simply slice the muffins, place on a tortilla and add some salsa. Fold the burrito and microwave until desired temperature is reached.

About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
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9 Responses to Baked Egg Breakfast “Muffins”

  1. Raani York says:

    Holy smokes, Tami! – Here I am, having stomach aches for days… and now I’m reading your blog post and all of a sudden feel like going cooking and developing an appetite for eggs.
    This looks so good – another one I’m going to try!!

    I just love your recipes!!! :-)

    • Tami McVey says:

      Thank you so much, Raani! This is one of those recipes you can adapt with any of your favourite ingredients that go with eggs. It’s my latest go-to for breakfast or light meals!

  2. John Bankston says:

    Hi Tami… Great idea! Saving to Evernote as we speak!

    How have you been? You’ve been quiet on G+… Un abrazo mi amiga!

    • Tami McVey says:

      Hi John,
      Thank you so much for stopping in! I’ve been ridiculously busy and sadly haven’t had much time for some of my favourite hobbies lately. My poor blog is suffering too! I need more hours in a day, or another me to help run them better!! xo

  3. Gee Tami, you know the way to a man’s heart. they look great! :-)

  4. patgarcia says:

    Hi Sweetie,
    I must be honest and say, I like my eggs either hard boil or scrambled hard, but these eggs look delicious. Great work, Lady.


  5. catnipoflife says:

    This I can go for in a heartbeat! I LOVE breakfast food…it is not just for breakfast any more:-)

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