You can also thoroughly whisk the mixture in a large bowl if you do not have a blender. Preheat oven to 350 degrees F and grease a 24 slot mini muffin tin with cooking spray. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. They last for up to 3 months. They will last for up to 2 months. Tracked down your blog and have been drooling over the possibilities. Used leftover beef short ribs and sweet potato. Thank you ahead of time. I will be purchasing them for my home also. Life is too short for bland and boring. I made these today and they were delicious! These were good, although a little spongy. 1. They are a little deformed, but did not lose the heart-shape. In a large bowl, whisk together eggs and onion. I made these today AMAZING!! Make it mini and they will adore it. I am sorry that they were not perfect for your potluck. I have found the best way to get nutritional info on all of the recipes is through Whisk together the eggs and milk together. I plan on doing these over and over again. 4. There are two make ahead options for these bites. Wow, have not tried these yet, but can think of so many combinations and possibilities! The moment they were outside the oven, they deflated and I brought to the table these sad-looking concave muffins. They won’t overcook. Evenly divide the hash browns among each muffin cup. diana from Toronto. it’s conveniently packaged and you can eat it while you’re in the car. Normal size would be fine! Preheat oven to 350 degrees F. Heat a large skillet over medium heat. Place a muffin pan on a baking sheet. ), 19 Instant Pot Recipes for When You’re Even Too Busy for a Slow Cooker, 30 Easy Crock-Pot Meals You Can Prep in 20 Minutes or Less, 45 Beginner Instant Pot Recipes for Easy Weeknight Dinners, 13 Thanksgiving Cocktail Recipes Full of Boozy Fall Flavors, 23 Adorable Nurseries Both Mama and Baby Will Love. Add all veggies raw as they cook while baking in the egg mixture. (and pretty easy!). And also did bacon, capsicum, mushroom little bit of onion powder oh my they were delicious. Please reload the page and try again. There was an error and we couldn't process your subscription. Hi Karina! . Or follow this recipe and try the best tasting combos! Hi Sandy… No need to precook anything. I see that several have asked, but there’s been no response as yet. Place the muffin pan onto a baking sheet. OH No! I hope this helps !! Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Individually double wrapped in plastic wrap, the breakfast bites will keep in the freezer for up to 1 month. Thanks for following along with me!! Required fields are marked *. Adding this to my “to-make” list! Thanks so much for following along with me! left them on the counter as a “do-it-yourself” breakfast. If so, how long do I bake them for? Used broccoli, onion, garlic, bacon, tomato & shredded cheese. Looking forward to your updates. XO. I also had cheap dollar-tree muffin tins and i was worried the egg would stick even with cooking oil so i dabbed a little olive oil in them instead (and wiped it around with a paper towel) prior to putting the egg mix in – they popped right out in the end. These are great!i didn’t have mozzarella cheese, so I tried with Parmesan . The egg will rise so you don't want to fill them all the way. Oh and I added a little heavy whipping cream to the egg mixture, since I am doing Keto. Sprinkle with salt, pepper and rosemary. Serve some for breakfast and freeze the rest for busy mornings. Check out these make-ahead breakfast recipes for sweet and savory muffin-shaped breakfasts for busy mornings. Serve immediately or cool and store in fridge (or freezer) in airtight containers until ready for use! All you need is a muffin pan, and boom! Yep! For others, a pop-tart, because hey! Made in silicone jumbo muffin bakeware – spayed w avocado oil and they popped out super easy. By Karina 81 Comments Filed Under: Breakfast. I tried this but they all turned out dry and not beautifully round shaped I baked at 180 Celcius for 20 minutes, what could be wrong? Serve warm. No grease, no papers sticking. They turned out delish! In a large bowl or large liquid measuring cup (preferably something with a spout), whisk togeher the eggs, milk and kosher salt. Heat in the microwave in 20 second increments until warmed through. Bake in preheated oven for 8-10 minutes, or until eggs are cooked through. You can also use a silicone muffin pan to ensure they won’t stick (that’s what I do). This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone! My name is Karina and this is my internet kitchen hang-out. Yes, let me know how the Instant Pot works for you! You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Hi, I'm Meg. Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! When you’re ready to eat, gently reheat them in the microwave. Just keep an eye on them. Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Thanks to our friends at Jones Dairy Farm for sponsoring today’s post! Then in the morning all you have to do is pop them in the oven and they are hot and fresh for breakfast. I bet filling the hole w/sour cream would even make them more yummy (if you like sour cream) or how about salsa? I made these morning and they all fell as soon as I took them out of the oven and looked horrible. To reheat, unwrap from plastic and fold them in a wet paper towel. Plus. Hi Michelle! I have them ready to go into the oven for some school lunches for my kindergartener ,I did only add tomatoes and cheddar ,salt and pepper to the egg mix or he will not like it. I love the recipes on this site in general, but it’s so bogged down by so many ads that it takes me forever to scroll through and get to the meat of the article. Cook until browned and cooked through. To ease the extraction of the egg muffins… Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when ready to eat!