Friday, January 13, 2012

Egg Muffins

My muffin pans have been feeling a bit neglected since we don't eat muffins and cupcakes anymore! So I'm coming up with other ways to use them.

I created these egg muffins one day when I needed a really quick portable lunch. And I had just gotten a bunch of eggs seriously marked down in price!

Egg Muffins

Ingredients:
eggs--one per muffin
shredded cheese, cooked bacon or sausage, finely chopped veggies (one, two or all--you choose)
salt and pepper
parsley--optional

Instructions:
Grease muffin tins. Place some  shredded cheese and meat, if using, in bottom of each tin. Pour one beaten egg into each tin. Sprinkle with salt, pepper and parsley.

Bake at 350 degrees for about 15 minutes or until cooked through. Egg muffins will puff up really nice in oven and sink down some once removed.

Let cool slightly and run knife carefully around each muffin to remove to plate.

**Leftovers heat up nicely in the microwave so I make double what we'll need and save the extras for the next day!

6 comments:

Wendi said...

I make eggs in muffin tins often. I pop them in the freezer for those morning when I need something quick. I usually make plan eggs to use on sandwiches I'll have to add some goodies to the tin next time.

mary bailey said...

Oooh, these sound yummy and so easy too!

North of Wiarton & South of the Checkerboard said...

A nice & simple idea.Mary Ann.

Katie said...

Yum, yum!! I love how you can vary this recipe so much to what you have on hand or desire. Thanks for sharing!

tea said...

Yum!!!

Lyn said...

This looks so good. I appreciate your what-free recipes as I am gluten-free right now. I would love to hear more of how this diet is working for you. Do you find it less/or more expensive? It's new for me so I am trying to find my way still a bit. Have a great day. :)