As I’ve mentioned before, breakfast is a thing of habit in our house. I’m definitely in a rut with my eggs. My husband is mixing things up with egg whites, but is still pretty habitual with his breakfasts. However, we might have turned a corner this past weekend. I mean, yes, these are still eggs. But it’s a new way of eating them, so that has to count for something, right?
In essence, these egg muffins are a cross between a handheld omelette and a souffle. Only instead of having to flip it perfectly in a pan on the stove, you throw everything in a muffin tin and let it bake for a bit. My mom heard about these from a friend, and made them for our latest breakfast tailgate. Everybody loved them. To the point where I made another batch yesterday morning to feed us throughout the week. Because, unlike an omelette, you don’t have to eat these right away. Nope, you can throw them in the fridge and heat them up a few days later, and they’re still great!
In addition to the absolute simplicity of this recipe, I love the versatility. Sure, you can have just plain egg muffins. Or, you could add some ham and cheese. Or, you can throw in a bunch of vegetables. Basically, just think about what you would order on the omelette line at brunch and put it in the muffin tin. So. Easy. I think we may have found our new breakfast rut…
- 6 eggs
- 6 egg whites
- ¼ cup shredded cheese
- A few dashes Tabasco Sauce
- Black pepper to taste
- ¼ tsp salt
- ½ – 1 cup mix-ins of choice (I’ve tried ham, peppers, mushrooms, and chives, but the possibilities are endless)
- Preheat oven to 350 and prepare a 12-cup muffin tin with cooking spray (shiny metal works best).
- Whisk together eggs, egg whites, Tabasco, black pepper, and salt.
- Stir in cheese and mix-ins of your choosing.
- Using a quarter-cup measuring cup, divide batter among muffin cups.
- Bake for 20-25 minutes.
- Serve immediately, or cool on a wire rack, refrigerate, and reheat later.