Some mornings Neal and I just don’t have time to have a sit down breakfast. My solution in the past has always been a “grab and go” breakfast, which is almost always a simple carb… bagels, toast, etc.
In an effort to limit my carb intake and to increase my protein intake, Neal and I made a batch of easy egg muffins. These muffins are so easy to make and can be frozen and then reheated any time we need them.
These egg muffins have really made our crazy mornings oh so yummy!
You can really put anything you want in egg muffins but here’s how I made our first batch…
- 1 sweet onion
- 1 bell pepper
- 1 Tbsp Italian seasoning
- Diced ham
- 25 eggs
- skim milk
To start, I diced up 1 sweet onion and 1 bell pepper.
I then added the veggies to a hot pan with 1 tbsp of Italian seasoning and sauteed for about 5 minutes.
To the greased (non-stick cooking spray) muffin tins I added about a tbsp of the veggie mixture to each well.
Next, Neal diced up the ham (It was one of those small loafs in the deli section).
To add a little color and flavor to the ham, we sauteed the ham for about 3 minutes.
Next I added a few cubes of ham (4-5) to each of the muffin wells.
The last step is to add the scrambled eggs! As we were making 36 muffins we scrambled together 25 eggs with 1/2 cup of skim milk. Next we filled each well with eggs, allowing the eggs to completely cover the veggies and ham.
Bake the muffins at 350 degrees for 25 minutes.
These muffins are like mini omelets and freeze very well!! I took each of the muffins out of the tin and allowed them to cool before freezing them.
For breakfast Neal and I will grab 2-3 muffins, reheating them for 2 minutes or until heated through.
We LOVE eating these for breakfast and have a couple of other muffin ideas for our next batch!
- Jalapeno and cheese
- Spring onions and ham
- Buffalo chicken and blue cheese
What’s your go-to quick and easy breakfast?
This post is also featured on WIAW.