Egg Muffins

As much as I love food, and am hungry most hours of the day, 4-5am is not one of those times. While I’m perfectly happy waking up that early in the morning, I have to force myself to choke down something resembling breakfast in order to prevent possible fainting episodes during rounds/in the OR. I’m not sure why, but it seems to take my stomach a little while to wake up every morning, which makes it all the more important that I have something I can throw in my pocket to eat once my gag reflex has quieted down enough to swallow my breakfast. One of my favorite make-ahead breakfasts is oatmeal in a jar, but being the egg lover that I am, I’ve been looking for a portable dish featuring my favorite ingredient. I had settled on hard boiled eggs (not the most creative, but they did the job) until I came across this idea. Within minutes (okay, hours) I was in my kitchen working on my own version of egg muffins. Sure enough, they were delicious, and more importantly, could be refrigerated to eat at a later date!
If you choose to take a stab at this recipe, the one major suggestion I’ll make is to use silicon muffin cups. When I first made them, I chose to use paper cups (as evidenced by the photos), which technically worked, but it was a pain trying to scrape that last bit of muffin off the paper. I’ve since purchased my own set of silicon cups and I couldn’t be happier with the purchase.
(Adapted from Kalyn’s Kitchen)

Ingredients (makes 8-10 muffins):

  • 6 eggs
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • pepper, to taste
  • Veggies of your choosing (I added about 1/3 cup mushrooms and 2-3 tbs chopped green onions)
  1. Preheat the oven to 375 degrees F.
  2. In a large bowel, whisk together the eggs.
  3. Add in the cheese, salt, garlic powder, pepper and veggies.
  4. Separate the egg mixture into your muffin cups so that they’re 2/3 full (make sure to grease the pan if you’re not using silicon or paper cups).
  5. Bake for 20-25 minutes until slightly browned and set.
  6. Eat right away or store in the fridge for later (they should keep for about 4-5 days).
This entry was posted in Breakfast, Eggs, Vegetarian. Bookmark the permalink.

1 Response to Egg Muffins

  1. Amy C says:

    How clever! I also have been looking for a tasty way to make eggs portable. I brought scrambled eggs to a potluck picnic once and needless to say I was the only one that ate them. I’ll have to try these!

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