I like having eggs for breakfast, but I don't like having to wash a pan in the morning. To get around this problem, I bake a dozen of egg muffins, which are cute mini omelettes. Pair some egg muffins with cheese toast for a quick breakfast.
- 12 eggs
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- mix-ins: 4 ounces of mushrooms, 1 plum tomato, 8 ounces of shredded cheese
- cooking spray
- Preheat an oven to 350 degrees
- Crack 12 eggs into a large bowl. Add salt and pepper. Whisk thoroughly.
- Dice mix-ins into small, bite-size pieces. Stir into the egg mixture.
- Thoroughly grease a muffin a muffin tin with cooking spray.
- Fill each muffin hole about ¾ of the way with egg mixture. Do not overfill the muffin tin.
- Bake for 15-20 minutes until the eggs are set.
- Eggs: Required for egg muffins. An egg is approximately 2 egg whites. You can replace some of the egg yolks with egg whites to reduce saturated fat. I use 12 eggs because my muffin tin makes 12 muffins.
- Salt, pepper: Add flavor. You can use other spice blends, such as Italian seasoning, chili powder, or curry powder, for a more interesting flavor.
- Mix-ins: Add flavor. The more mix-ins you add, the longer the bake time. You can omit all of the mix-ins if you do not like anything in your eggs. To compensate for the smaller muffins, you should reduce bake time to 12-15 minutes.
Step by Step Photos
Preheat an oven to 350 degrees. Crack 12 eggs into a large bowl. To crack an egg, you should tap the egg lightly against a flat surface to get the cleanest break. Pull the two pieces of egg shell apart at the crack.
Add salt and pepper to the eggs. I used approximately 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Thoroughly whisk the eggs. I normally use a fork to beat eggs, but I used a whisk since there were a lot of eggs. If you don't have a whisk, use two forks to more quickly mix the eggs.
Here are the mix-ins and seasonings I used. For the egg muffins, I ended up using about 1/3 of the 10 ounce mushroom container and about 1/2 of the 16 ounce block of cheese.
A plum tomato, 4 mushrooms, and a small wedge of cheese do not seem like that much food. However, when you dice up the mix-ins, they take up much more space.
Here are the diced up mix-ins. I cut blocks of cheese with a knife because my cheese grater sucks.
Originally, I diced the entire package of mushrooms. This ended up being way too much, so I cooked the rest of the diced mushrooms on the stovetop. It suffices to dice around 4-5 mushrooms.
Add the mix-ins to the large bowl and stir well. I got a measuring cup to help transfer the egg mixture.
Thoroughly grease a muffin tin with cooking spray. You should first spray the cups and then spread the oil around the sides of the cups. If you are not thorough with this step, you will have stuck-on egg mess to clean later.
Transfer the egg mixture to the muffin cups. The small rim on the measuring cups helps make less of a mess. You can also use a liquid measuring cup to pour the egg mixture.
I overfilled my muffins cups. The egg muffins expand in the oven, so some of my egg muffins overflowed and dripped onto the bottom of the oven.
You should only fill up the muffin cups about 3/4 of the way, which is about 1/4 cup for each muffin. If you have leftover egg mixture, get another muffin tin or make a simple egg scramble on the stove-top.
Let cool for 5 minutes so that the egg muffins will be easier to remove. Store leftover egg muffins in the fridge for up to a week, and microwave for about 30 seconds to heat up.