What are egg muffins? I know that could be your first question. The idea came from making meat loaf muffins. It wasn’t originally my idea, but that recipe is mine. The best part about meat loaf muffins is that they cook so much faster than a regular meat loaf. Plus they’re individual servings. I don’t have kids, but I imagine they would appeal to kids.
And so egg muffins followed. My primary goal with the egg muffins was to save time. Every morning I made scrambled eggs. So I thought that if I made egg muffins, then I would only have to cook once a week, and have enough to reheat for 5 other meals.
My first batch were really good, although they stuck to the muffin pans quite a bit. I used cooking spray, but my pans are not non-stick. Next I tried using paper baking cups. These worked better, although they still stuck. I even tried spraying the paper baking cups and still they stuck. Hmm, have I found a new glue? 😉
These are tasty and flexible, though. I put spinach and diced, sautéed mushrooms in one batch. And just the spinach in the next. The third batch has cut up broccoli, although that really isn’t my favorite. You can use your imagination of what to add in: bell peppers, spinach, broccoli, mushrooms, crumbled, cooked bacon. Seriously, what do you have in your fridge??
I think that going forward, I’m just going to bake it in a glass pan. Which is what I did yesterday. Then I can cut it into individual servings. They don’t stick as much. I’ve done that before, mostly for traveling. It makes a nice breakfast if you’re staying somewhere with a kitchen or kitchenette. I’ve called it a Frittata Casserole and also a Crustless Quiche.
Mostly, we call it delicious.
(More pics below the recipe!)
Here’s the recipe:
Egg Muffins or Crustless Quiche
A meal for a crowd or a series of meals
- 12 Eggs Pasture raised where possible
- 1/2 cup Milk or half & half
- 1/2 cup Grated cheddar cheese
- Salt, Pepper to taste
- Dash Cayenne
- Veggies of choice: spinach, broccoli, sauteed mushrooms, bell peppers. (all optional)
- Crumbled, crisp cooked bacon (optional)
Preheat oven to 350
Combine eggs, half & half, salt, pepper and cayenne. Whisk to mix well. Or you may use a stick blender.
Spray muffin pans w/ non-stick spray, or use paper baking cups.
Add veggies, if using, into each muffin cup.
Distribute the egg mixture evenly into the muffin cups. Depending on your egg size, you'll have just over 1/4 cup for each cup.
Top with cheese and bacon, if using, on top. Sprinkle paprika on each muffin.
Bake for 30 minutes. Muffins will puff up whle baking, but they will fall quickly once they are removed from the oven.
I went through a number of iterations with this recipe. My goal was to simplify my life. I found that with the Coronavirus lockdown, I was cooking much more than in the past. So I began with the muffins to give me more time on most mornings. Clean up needed to be considered, too.
In the end, I settled on putting the egg mixture into a 9x13 glass pan and baking that. (for the same temperature and time) Then I could divide it into 12 servings.
The muffins can be frozen and reheated later.
This recipe could easily be cut in half, if desired.