Breakfast egg muffins!

I posted these on my Facebook page and everyone wanted to know my recipe. Honestly when I posted them I didn’t have a real recipe. These are so easy I just toss everything in a muffin pan, bake, cool and store so they can be reheated all week for breakfast. My boys love that they can pull it out of the refrigerator themselves and toss it in the microwave. When we reheat these we only heat them for around 40 seconds, otherwise they will get crunchy.

My general recipe for a 12 muffin tin:
12 eggs (we strongly prefer farm fresh)
2 heaping tbsp of cooked meat (we use turkey breakfast sausage, ham or bacon would work well also)
Various vegetables. If the veggies are hard like peppers, onions then we pre-saute them until they are soft. If the vegetable is already soft like spinach, kale or arugula we just toss it in.

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Directions:
Grease each cup of the muffin tin. We use a Pampered Chef tin so I don’t use liners.
In a large bowl scramble your 12 eggs.
Place 2 tbsp of meat in each muffin cup.
Add vegetables to the top.
Fill each cup with egg about 3/4 of the way to the top. The egg will expand.
Bake at 375 degrees for about 35 minutes until the tops are golden and the centers are no longer runny.

To order your own non-stick awesome muffin pan please click here: Kati Woods Pampered Chef

Some variations:
Egg and ham
Egg and bacon
Egg and ground turkey sausage
Egg, kale and turkey sausage (Our favorite!)
Egg, ham, peppers and onions
Egg, spinach and bacon

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If you really want to change it up sometimes we add spices like creole seasoning or garlic. The boys really just like the turkey sausage and egg muffins. Experiment a little and see what your family likes!