 Some content includes links to affiliates, which gives me a very small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you! 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!  Just click on the recipe page image, above, to download and print your own copy of this 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?
You just finished reading Brittany's Easy Egg Muffins. Consider leaving a comment! This post was originally published on http://www.JoyInOurJourney.com. If you see this posted elsewhere, it has been illegally scraped, and I'd love it if you would let me know. Thanks!
21 Comments
Hollie
12/19/2012 03:53:05 pm
I can't wait to try these!! YUM!!!
Cheri
12/19/2012 03:56:10 pm
Sounds really yummy!
Kristina
12/19/2012 04:17:56 pm
Kind of expensive for our family for breakfast, but they would be great for a special-occasion breakfast!
Julia
12/20/2012 12:41:51 am
I'm definitely trying these! Thanks for giving it out. 1/12/2013 05:13:11 am
Hello, new friends, Julieanne and Brittany! I saw you linked up your site on the Deep Roots at Home page, and I am so glad to ‘meet’ you. I love what you are doing here on your blog and hope we can follow each other to be a mutual blessing in the Lord ~ It is so much fun and encouraging to get to ‘know’ new like-minded gals! Grace and peace…Would you consider linking this up on my last 'EOA' Wednesday link-up? I would like to feature it next Wednesday!!!
Terri
10/4/2014 09:04:10 am
Thank you Julianne & Brittany! We tried this with our own homegrown eggs & country sausage, also used organic spinach & sweet onions, then finish with a mexican cheese blend, they are oh so good! Blessings!
Liz
12/30/2014 03:42:43 am
We have our own chickens, I always, ALWAYS, check my eggs first even when I know how fresh they are! Just gently drop you eggs into a cold glass of water if they sink they are fine, stand on their little end they are older, float midway or "floater" I toss, supposedly the midway floaters are OK, but to be on the safe side....... NEVER EVEN CRACK OPEN THE FLOATERS! Yes, Liz, you are right; eggs should always be checked! These eggs WERE checked, however, and passed the float test. :( Unfortunately, my daughter and I also got food poisoning from hard boiled duck eggs about six months later, and the duck eggs had also passed the float test. :( I've not once ever been sick from store eggs, even eating raw cookie dough throughout my life. But the home grown types of eggs have caused problems twice. :( I still eat them, but if I'm going to make something to eat raw with eggs, I choose to use store bought eggs. Sad, huh? :(
Kristy
6/10/2015 03:29:32 am
How many muffins does this recipe make?
Krista
1/22/2016 02:35:16 pm
I see this is an older post, but I just stumbled upon it now :) I felt compelled to write because I, too, have a nose that continues to work overtime after having babies. And I also have a hard time eating certain foods if I've seen or smelled something bad with them. People find this so strange, so it was nice to read that someone else is the same way! I am down to very few things I can actually eat (because of this strangeness), but this recipe looks to have things I will eat, so I was thrilled to find it. Plus, it will be nice having the muffins ready to go for a few days without preparing/cooking on those days. I also really hate to cook :)
Debbie Guthrie
1/15/2017 11:24:00 pm
Why do you use 2 muffin papers?
Chelle Greene
1/19/2019 03:34:42 pm
I’m about to make these. I just need a little clarification. You say you like them best when they’ve been refrigerated. Do you mean the leftovers or do you mean you make them and immediately refrigerate them and eat them the next day? Leave a Reply. |
Hi! I'm Julieanne!
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