Egg Muffins

I have learned very quickly that prepping the night before for the following day is the absolute key to a successful mommy morning! 

Lay out clothes, set the coffee pot, make sure dishes are done, kitchen is clean & food is prepped! 

Normally for breakfast I make a big batch of scrambled eggs with meats, veggies & cheese on sunday night, then portion it out each morning for 'on the go' breakfast burritos. 

I thought I would change it up this week and I'm glad I did. These 'egg'cellent muffins were delicious, easy to make & quick to reheat on your busy mornings.

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What You Will Need: Your choice of meats, cheese & veggies, eggs, stale/crusty bread and half & half.

Preheat your oven to 375.

Butter or spray your muffin tin. Im using a large tin but use the regular or small size if you like.

Start by cutting the stale bread into cubes. 

The combination of crusty bread and a creamy egg mixture will give you the texture result of a bread pudding...soft & fluffy.

Add in the veggies. 

Majority of the vegetables in our home right now are getting pureed for my sons meals, so I kept it simple and used onions, orange bell peppers & garlic. 

I could not choose just one meat so I divided them up and did half salami & half bacon.

A generous amount of pepperjack cheese followed. 

Now the egg mixture will vary depending on the amount of muffins you are making, the size tin & how much stuffing you have in each.

I used 1 c. half & half

Into this went 3 whole eggs & 4 egg yolks. Salt/pepper. Whisk.

Slowly pour into the tins.

Allow them time to sit and absorb the liquid. At least 10 minutes. Using a fork, gentle toss the bread cubes to make sure that they all get coated.

Place your tin onto a baking sheet. This will prevent any egg overflow from dripping into your oven. If the mixture does bubble over, don't fret. Once it cools you can easily cut any spilled egg away from the muffin.

Bake for 40 minutes, rotating half way through.

If you have using the regular or small tins, I would estimate about 20-30 mins. 

Use a small knife to circle around the each muffin to detach it from the sides.

Pop it out & serve!

I left mine in the tin & pulled one out as needed in the morning.

Switch them up each batch you make! 

Here are some other flavor ideas:

Meat & Cheese

Veggie Delight

Greek with lots of Spinach & Feta

Italian with Sun-dried tomatoes, mozzarella & Pancetta

Fiesta with peppers, onions, chili powder, cumin & cilantro. Top with Salsa!

Club with Turkey, Ham & Cheddar

You could also do these in a very healthy way. Use whole wheat or a multigrain bread, egg whites & soy milk or skim milk.

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Enjoy & Make Every Meal with Love!