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.
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.
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 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?