I know these are all the “rage” now. In our world, they are a perfect breakfast for our busy mornings. The kids can microwave them themselves for a change from cereal, I take one to work in the morning, and the Teen will usually heat one up for a snack if we have them.
I make them many different ways and today was ham, onion, kale and cheddar cheese. I use a jumbo size muffin tin and it’s the perfect serving.
I used 6 eggs, 1/4 cup of skim milk, and as much of the fillings as you like.
Spray your muffin tins well, layer the ingredients in, scramble the eggs and milk and pour over the filling. Sprinkle on the cheese.
Bake at 350 for about 25-30 minutes or until cooked through. Let cool slightly and tip onto a plate and cool completely before placing in bags and freezing or refrigerating.
I love that these can be made in advance and easily frozen to be used for breakfasts during the week! Great recipe!
I’m heating one up at work right now as it’s time to shed some of my “winter fur” eating healthier again lol
Sounds like a great addition to my breakfast repertoire!
I love egg muffins! Yours look so delicious!
Thanks! I love that you can use whatever you have in the house for these.