Egg Muffins

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As the holiday season (i.e. Season of Eating) has kicked off, we often find ourselves trying to do what we can to avoid or offset the dreaded holiday weight gain.  We go from Halloween candy to turkey and sides, to Christmas parties.  Some of us throw all caution to the wind and just enjoy ourselves, while others try sort of crazy quick fixes, and then of course there's the rest of us, who just try to find that balance between indulgence and temperance.

While I can't offer a one-dish-solves-all solution to your efforts, I can offer you this breakfast.  It's quick, easy, and very customizeable.  Known as egg muffins, these crustless mini-quiches or mini frittatas are a great make-ahead breakfast that are a good source of protein and are low carb.  These statements have not been evaluated by the FDA and do express the minimal nutritional knowledge possessed by the writer.  Is that an OK disclaimer?

I made these for the first time last week, after perusing my Pinterest breakfast board for a breakfast item that would be quick and nutritious and a little bit of a departure from my normal breakfasts.  They are good for making ahead and storing in the fridge or freezer.  Reheat 1-3, depending on your appetite, for a nice breakfast.  I enjoyed them, Drew enjoyed them, and they will likely become a fairly regular item in the Givens household, especially on those mornings when you need a quick, grab and go breakfast.  

Egg Muffins
adapted from Kalyn's Kitchen

To fill a standard egg tin, about 12 egg muffins

10 eggs, beaten
Salt and Pepper
1/4 cup half and half (optional)
3/4 cup grated cheese- I suggest cheddar
1/2 bunch (4 standard size) green onions, sliced thin, white and green parts (can use about 1/4 cup diced yellow onion if no green onion)
1 1/2 cups assorted other ingredients, such as small diced bell pepper, mushrooms, sun dried tomatoes, and spinach, sauteed or sweated (optional)
1/2 lb breakfast sausage or bacon, cooked, drained and crumbled (optional)

Preheat your oven to 375 degrees.  Well oil or line a standard muffin tin with paper liners.  If you have not already done so, saute or sweat your veggies of choice except for the sliced green onion.  Beat your 12 eggs with about 1/2 tsp. Kosher salt and several grinds of pepper, as well as the half and half.

Place your onion, vegetables, meat and cheese into the wells of the muffin tins and then fill about 3/4 of the way with the egg mixture

Bake in the oven for about 10-15 minutes (varies on oven) or until the eggs are just set.


  • Learn from my mistakes.  Oil or line your muffin tin if it is not "non-stick."  Even if it is, it's still not the worst idea.  I spent FOREVER cleaning out that tin.
  • These work in mini muffin tins too- baking time is shorter
  • The base of this muffin is the egg.  All other add-ins are optional.  What else might you try?  Olives?  Jalapenos?  Feta Cheese?  I had a combination- some contained cheese, greens, mushrooms, peppers, onions, and sausage, while others had just cheese and slow roasted tomatoes
  • These are good, and I loved that I can store them in the fridge or freezer and reheat them.  I am not completely convinced that they're at optimum, but I could have overbaked them or maybe they need a little more to be perfect textured.  Either way, they're pretty good.  

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