Egg Muffins

This is similar to Mama Train’s Protein Cups recipe, but just a little different, since it doesn’t have a meat “shell” on the bottom.  Basically, the recipe works with all types of fillings.  Pick what you like best.

Preheat your oven to 375 degrees.  Spray each cup of a muffin pan with oil.  (This is an important step — trust me!  I’ve forgotten a time or two, and it’s a MESS.)

Fill your pan with fillings.  I like to do a meat, a veggie, and a cheese… so sausage, bacon, zucchini, tomatoes, basil, onions, whatever…

Here’s a before shot (this one has bacon, zucchini & cheddar):

EggMuffins4Crack your eggs and pour one egg into each muffin slot.  After you do that, stir each section with a fork (see bottom right).  This picture was from another batch… sausage & cheese:

EggMuffins3Next, bake for 25 minutes in a 375 degree oven.   They will cook all the way through.

EggMuffins1See how pretty?

And oh. so. yummy!





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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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2 Responses to Egg Muffins

  1. Amy K August 10, 2013 at 4:47 pm #

    So, I just found this recipe, while looking for a chocolate ice cream recipe – found that on your blog, then jumped over to see this.

    Have you ever tried freezing these? after they are cooked?

    • Laura August 10, 2013 at 5:35 pm #

      I haven’t frozen these, but it seems like that would work!

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