Egg Muffins

 In the Felt So Cute household, we like eggs and eat them as many ways as possible.

I made these again the other morning and Little Cutie’s immediate comment was that I really needed to make them all the time.  Since she is the least interested in eggs in our house, that was high praise!

closemuffin

Start with spraying a silicone muffin pan with cooking spray.  You can find these at any kitchen supply store, or they are also on Amazon.  I always place mine on a cookie sheet for two reasons: one, it makes handling the flexible silicone pan easier, and two, just in case of spillage, it will contain your mess!

siliconepan

Chop up whatever filling you wish for your muffins.  The appeal of this breakfast is much like bento lunch-making was when The Cuties were in preschool: I could use up all sorts of random leftovers in a productive way!  So not all your muffins have to be the same.  I had two leftover Baby Bella mushrooms, a few chicken and sage sausage links and a part of a leek.  Toss a bit of shredded cheese over your toppings {or you can simply do egg and cheese muffins if you wish}.  Clearly I don’t measure anything, but you’re looking to fill each cup just over halfway.

filling

Then whisk 6-8 eggs {depends on the size of your muffin pan}, a generous splash of milk, salt and pepper together.  I find it best to use a mixing bowl/cup with a spout and handle.

mixingbowlPour your egg mixture into the muffin cups, filling about two-thirds of the way full.  Use a small spoon to lightly stir each one to mix everything up.

Bake at 350 degrees for about twenty minutes.  I chop up my ingredients at night, and then I can have these in the oven in five minutes in the morning while everyone is getting ready for school.

The silicone pan will allow you to easily pop the muffins right out for eating!

bakedmuffinsSo…….you may be tempted to make these on Convection Bake if your oven has such a setting in an effort to cook them faster.  It will not work.  They may over-inflate.  They may explode.  Not that I know anything about that….

This entry was posted in Cooking and tagged , , , , , , , , , . Bookmark the permalink.

4 Responses to Egg Muffins

  1. So Offspring #2 can’t face eggs after smelling the faux egg omelettes in the flights from Newark to Tokyo. No more eggs in our house unfortunately!

  2. feltsocute says:

    Totally understand the trauma of horrific airplane food smells for 14 hours….

  3. trkingmomoe says:

    Thanks for sharing your recipe.

  4. msumissa says:

    Just made something similar this week, but for dinner! I used a piece of chicken lunch meat as a cupcake liner, then everyone put their ingredients in and poured in the eggs. I used my nonstick cupcake pans, and just sprayed with Pam. They were great and reheated for breakfast very easily!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s