I’ve posted about this delicious egg muffin recipe before, but it’s deserving of being reposted. Plus, I changed it up a bit and found the secret to non-sticky egg muffins. Basically, I’m winning breakfast these days.
Seriously, though, I can’t tell you guys enough times how much I adore these egg muffins. Or any egg muffins, really. I spend an hour – TOPS – on Sundays making these and have an easy, complete morning meal for the whole week. And bonus, my kids love them too.
So, what is an egg muffin? Well, it’s whatever you like in an omelet chopped up and thrown in a muffin tin plus some egg that’s been beaten and seasoned with salt, pepper and whatever else sounds good to you that day. I tend to change it up based on what my ingredients are for the day. The more interesting the filling, the less I do to the egg.
Once you’ve got all that in the pan, throw it in the oven for 25-30 minute and voila! That’s it. These egg muffins even make a great addition to brunches and last minute Sunday breakfasts at home.
My favorite version, pictured here, has sausage, mushrooms, green onion and sometimes a sprinkle of cheese (depending on my mood and current diet). I also love to do a version with buffalo chicken and green onion.
Oh, and PS, the secret to non-sticky egg muffins that I mentioned above? It’s PaperChef Parchment Paper Cupcake Liners. They literally fall right off the muffins when you pull them out of the pan and there’s ZERO sticking. And if you’ve ever scrubbed a pan used to make egg muffins without a liner, you will totally understand why these liners are so life changing. If you haven’t, go ahead and take my word for it.
- 1 pound turkey sausage
- 1 pkg sliced baby bella mushrooms, chopped into chunks
- ½ bunch green onions, sliced
- 18 eggs
- 1 cup shredded sharp cheddar cheese (optional)
- salt and pepper to taste
- Preheat oven to 350.
- Brown and crumble sausage. Strain and set aside.
- Cook mushrooms in sausage drippings until slightly soft.
- Divide sausage, mushrooms, onions and cheese evenly between baking cups.
- Beat eggs with salt and pepper.
- Pour egg mixture over sausage and veggies just to top of baking cups.
- Bake 20-25 minutes until eggs are just brown.
- Remove from parchment baking cups and serve.
- Can be stored in fridge for up to a week. Reheat in microwave - 30 seconds for 2 muffins.