Just thinking about it makes me cringe, even over a year later. We'd been happily buying country eggs from a friend for a couple of years, maybe longer. We'd enjoyed eating eggs for breakfast every morning - yum! Scrambled eggs, fried eggs, hard-boiled eggs, eggs-on-toast, etc.
Until one morning. I cracked open some eggs to make scrambled eggs, and then---what? Ew! What is that?
It was a black, rotten egg.
The smell is something I'll never forget. Blech. I forced myself not to get sick, but it wasn't easy. Even though I haven't been pregnant for over 12 years, my nose continues to work overtime.
We'd been enjoying eggs for breakfast for a while by this point, and it was so nice to not be buying expensive boxes of cold cereal each week.
Until that morning. Ugh. It almost makes me nauseous to think about it again. Good thing I wasn't pregnant that morning, or I would have definitely lost it.
Unfortunately, ever since that morning, my daughter Brittany and I have had a difficult time eating eggs in the morning. I'm not just talking about whining about eating more eggs.
It was to the point that I did not want to get up in the morning because I knew we were going to be having eggs for breakfast again.
Depression from eggs? Okay, that just sounds downright strange. Well, it's been like that for me, the person who doesn't hardly let anything get her down. It got to the point that I began to skip eating breakfast some mornings, because I couldn't face the thought of eating more eggs!
What's especially great about Brittany's Easy Egg Muffins is that they will keep more than a week in the refrigerator! Egg muffins can be frozen and reheated, but they taste best and have the best texture when they have been refrigerated. If you choose to freeze these, for best results, thaw them in your refrigerator before reheating them. Microwave on high for 30-60 seconds to reheat one muffin, or place them in a muffin tin and reheat in a 350 degree heated oven for about 10 minutes.
When Brittany made these for our family (what a blessing she is to us!), she only used eggs, Spike seasoning, and cheese. We do have some ground venison sausage that I think we'll try in them next time. Yum!
Here's the recipe with a free printable version below it:
Preheat oven to 375 degrees F. If using a silicone muffin pan, spray with nonstick spray. (I really like using Spectrum Naturals Organic Coconut Oil Spray.) If using a regular 12-cup muffin pan, put two paper liners into each slot and then spray liner with nonstick spray.
In the bottom of the muffin cups, layer diced meat (if using), vegetables (if using), cheese, and green onions. Fill muffin cups about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into a large measuring bowl with pour spout. Add Spike seasoning or seasoning of your choice, and beat well. Pour beaten egg into each muffin cup until it is 3/4 full. Stir slightly with a fork to blend and settle the ingredients. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
Free printable recipe!
Now I feel better about facing morning breakfast times. Thank you, Brittany! Which hot breakfast recipes do you enjoy the most that reheat quickly the next day?
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