I have finally fine tuned my recipe for Egg Muffins. How hard can they be you ask? Well the problem is they stick to the pan.
SO I am going to share with you what works for me. These are a great run out the door or up to early to cook a full breakfast snack.
1 Dozen Eggs
Shredded cheddar cheese
Cooked chopped broccoli
Crumbled cooked breakfast sausage (or bacon, or ham – what ever you choose)
Salt/Pepper and any seasonings to taste
Tinfoil cupcake liners
12 cup muffin tin
Pre-heat oven to 350. Remove the paper liners from the foil liners. Place the foil liner into muffin tin. Quick spray each one with EVOO spray.
Scramble the eggs in a large bowl. Set aside. In each tin add some sausage and broccoli. Using a ladle fill each tin with the equivalent of 2 eggs. Top with cheese.
Bake 20 mins until just starting to brown on top. Let stand 5 mins then remove from pan. Let cool. Refrigerate or freeze. It is best to defrost in the fridge before heating.
I love how they pull away from the sides as they cool. Perfect!
Two of these are perfect for me right before a gym work out. You can eat them in the car and I LOVE not having to mess the kitchen up to have a bite to eat!
If you freeze them – defrost in the fridge first. I microwave mine (SANS foil wrapper!) for about 30-35 secs.