Easy Egg Muffins ~ Breakfast reheatables

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    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.

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    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!

Our daughter, Brittany - food connoisseur and food photographer at age 12

    Until...Brittany tried out this amazing breakfast recipe that allows for leftovers to be reheated quickly the next morning.

    These amazing egg muffins are pure goodness all by themselves.  I don't need a cup of coffee, a glass of orange juice, or anything to go alongside.  Just one of these egg muffins, please!

    For those of you eating the Trim Healthy Mama way, this recipe will happily keep you going in the morning, and work well for mornings when you're on the run and need a quick, reheatable breakfast.  For THM'ers, this is an S breakfast. 

 

    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:

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Brittany's
Easy Egg
Muffins

• 15 eggs (You may use fewer egg yolks and more egg whites if you prefer.)
• 1-2 tsp. Spike Seasoning (this natural no-salt, no-MSG seasoning, found in most grocery stores in the spices aisle or by the salt, is what makes these so delicious!  If you don't have Spike, use any type of seasoning blend that goes well with eggs.)
• 1-2 cups grated cheese (I like sharp cheddar or a blend of cheddar/Jack cheese.  Use less cheese if you choose to add meat)
• Optional, but highly recommended: 3 diced green onions
• Optional: 1 cup chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. 
• Optional: 1 cup diced Canadian bacon, lean ham, or crumbled cooked sausage
  

    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!

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