Muffin Pan Eggs: Easy Breakfast Recipe

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My time is super limited in the mornings thanks to two small boys who still don’t always sleep through the night. We sleep when we can so I don’t generally roll out of bed until the very last second.  It’s also not an option for me to wait until I get to work to eat because I by then I’m hangry and that’s not good for anyone. Enter, muffin pan eggs to save the day.

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love

They really are the perfect solution to the breakfast dilemma because I can make them ahead and toss in the microwave while my coffee is brewing and they’re ready in time for me to run out the door. They would be a great brunch idea or (as suggested in the comments) a fun, DIY breakfast bar for the family, too.

Muffin Pan Eggs: Easy Breakfast Recipe | Chaos & Love

I first stumbled on the the recipe for muffin pan eggs when I experimented with the South Beach Diet a few years back. It took some experimentation to figure out how to cook the eggs to my well-done tastes, but I eventually got there. I using real egg instead of egg substitute was the answer.

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love

Muffin pan eggs are super easy to make and have endless variations.  For this version, I use turkey breakfast sausage, mushrooms, green onion and a 2% cheese blend. A chile relleno version with diced green chile, salsa and some creamy Mexican cheese would be good, too. Or how about a Denver omelet version with chopped ham, onions, bell peppers and a little sharp cheese?

Muffin Pan Eggs: Easy Breakfast Idea | Chaos & Love

Southest Style Muffin Tin Eggs

What you need >>

  • 1/2 medium onion, diced
  • 1/2 each red, yellow and orange bell pepper, diced
  • 10 oz taco seasoned ground turkey
  • 2-3 cups frozen diced potatoes
  • 15 eggs, beaten
  • salt and pepper to taste

What you do >>

  1. Preheat oven to 350°
  2. Spray medium frying pan with non-stick spray
  3. Add onions and bell pepper, cook until just soft
  4. Push vegetables to outsides of pan and add turkey
  5. Break up turkey as it cooks to make small crumbles
  6. Mix frozen potatoes into turkey/veggies, stirring until they soften slightly
  7. Add salt and pepper to taste
  8. Spray muffin tin with non-stick spray
  9. Add 1/4 cup {or a little less} of turkey/veggie/potato mixture to each cup
  10. Pour in enough of egg mixture to just cover.
  11. Once egg has settled in the pan, add more egg until each cup is about 2/3 full.
  12. Bake 18-20 minutes until lightly browned on top and firm to the touch.
  13. Remove muffins from pan immediately to prevent sticking.
  14. These can be served immediately or stored in the refrigerator and reheated for 1-2 minutes in the microwave.
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What’s your family’s go to breakfast plan? I’d love to hear about any variations you come up with for muffin pan eggs – we’re always looking for new ones to try.

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Comments

    • Jessica says

      The sticking to the pan thing seems to be hit or miss. I think if you greased the pan it might work better, but I haven’t tried it that way yet.

  1. Allison says

    I have found that if you turn the pan on a cooling rack (like you would a cake to cool), it seems to keep them from sticking since the pan isn’t cooling and allowing them to restick! I did 2 small batches tonight (since I don’t have a 12 ct muffin tin). I did that with the 2nd batch and no sticking at all. I had LOTS of sticking with the first batch, though… I waited for them to cool first. That’s the only difference!

  2. Megan says

    I just made these this morning and they turned out great! I gathered all the ingredients and ‘toppings’ and let the kids fill their own parts of the muffin tins, and they loved them! I sprayed each muffin tin with a quick spritz of cooking spray and had minor sticking. Thanks so much for the recipe, will be making this again and again! :)

  3. Jennifer says

    I was wondering how long they’d last in the fridge? Have you ever froze them and heated them up? Thanks so much.

    • Jessica Ferrara says

      They last about 5 days in the fridge based on my experience. I don’t freeze them, but I’m sure you could.

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