I feel like I ought to title this recipe Egg-cellent Muffins or My Eggs-tra Easy Go-To Breakfast. The fact that I’m not calling it that shows an incredible level of restraint, that quite frankly, I’m impressed by. This is my go-to, make-it-every-week, fast-as-fast-can-be daily breakfast. Typically I make a batch of these on Sunday or Monday and we have a healthy breakfast ready for the week ahead. I’ve posted it on Instagram at least a half dozen times and each time, I’ve been surprised at the number of questions and comments regarding it. So I guess you could say this recipe is egg-tremely long overdue… (I knew it’d be nearly impossible to get through this whole post without at least one stupid egg pun. Sorry guys.)
If you follow me on any social media platforms or have read some other blog posts around here, you’ve probably come to notice a few things:
- I love Aldi. (A new post coming about this soon. I am *very* excited about it!)
- I meal plan every week. (A more thorough post coming on this as well. Are you on the edge of your seats yet or what?? In the meantime if you want my “Lazy Meal Prep” tips, you can find that here.)
- I love my silicone muffin pan. (You can read all about that here.)
First and foremost: Buy a silicone muffin pan. What’s that? You don’t have one? Well, you’re in luck! Aldi (See point #1 above) has silicone muffin pans (See point #3 above) in stock this week for only $3.99! Check your local Aldi’s Weekly Ad here to see if your store is carrying them. If not, just hop over to Amazon and find one (they start around $10 on Amazon). This post is 100% prompted by the fact that these pans are in stock this week, and 0% sponsored by any of the above listed companies. So, go get ya a muffin pan!
My favorite thing about cooking in silicone is that there is no grease or cooking spray needed, nothing ever sticks, and they wash and clean like a dream. They’re a game changer if you cook & bake frequently. Or if you’re just hate scrubbing baked on crud.
Second order of business: recipe writing is hard, y’all. By no means do I believe I am good at this. I think a better way of referring to this “recipe” would be calling it ‘loosely assembled instructions’. The good news is, it’s just eggs. In all the years of making this, I have yet to mess it up.
Now that that’s all out of the way, here are my Loosely Assembled Instructions for Egg Muffins:
- 18 egg or approx. 1 egg per muffin
- 1 – 12 oz. of frozen frozen broccoli, defrosted
- 1 – 12 oz. of frozen diced peppers & onions
- 1/2 cup of shredded cheddar
- Onion powder, to taste
- Salt & Pepper, to taste
- Whatever else you like in your eggs (bacon, ham, sausage, jalapeños, tomatoes, fresh herbs, etc.)
- If you are using frozen, warm the veggies, per their instructions in the microwave. Then drain off any liquid that comes from the veggies when heating them. Use the back of a slotted spoon to press out any excess moisture and pour it off.
- Mix together whatever vegetables you’re using; fresh, frozen, diced, sliced, raw or sautéed. Whatever blows your hair back. I used to chop & dice fresh stuff, but have since switched to frozen in the name of convenience. I found that once everything is baked and then reheated throughout the week, fresh veggies didn’t seem to matter.
- Toss all the veggies together and season with salt, pepper, and onion powder.
- Add 1/2 cup shredded cheese. Toss together.
- Taste the mix to make sure it is well-seasoned. I do not season the eggs at all, so I go strictly by how my veggie/cheese mixture tastes.
- Put heaping spoonfuls into your muffins pans. I like them to be about half/ two thirds full. Lightly packed so there is room for eggs.
- (Okay again, quantities are a little loose here because I’ve been making them so long I know the proportion for my muffin trays but maybe not yours. My muffins each contain one egg exactly so if my veggies fill a dozen muffin cups, I know I’ll need one dozen eggs.)
- Crack and whisk eggs together. Do not add milk. Using a measuring cup pour approximately 1/3 cup beaten eggs on top of each scoop of veggies, filling almost to the top but leaving a bit of room to rise while baking.
- Pop them in a 375° oven for 20-24 minutes. You’ll know when they’re done because they shouldn’t wiggle or jiggle and there won’t be any liquid on top.
- Let them cool and keep in the fridge in an airtight container for 4 days. Nuke two muffins at a time for 60 seconds to reheat.
What’s your favorite way to enjoy eggs? Do you have a go-to egg or omelet combination that would work in these Egg Muffins?