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Easy Egg Muffins

  • Author: Erica Rogers
  • Updated: August 3, 2017
  • Published August 3, 2017

When you hear "egg muffins" your mind may flash to the fast-food favorite—but here is another, healthier, tastier version that is ready to claim its place on the go-to back-to-school breakfast menu.

The basic recipe is very easy. Get the kids involved and mix the egg base in a bowl or measuring cup with a spout edge to make it even easier to pour into well-greased muffin tins. You can make this recipe over the weekend and have breakfast ready for the week. The recipe is packed with protein and you can add veggies for fiber and vitamins.

Egg Muffin Base
Time: 25 minutes (10 minutes active)
Serves: 6

6 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper, ground

Optional add-ins
Shredded cheese
Diced ham
Avocados
Turkey sausage
Sliced mushrooms
Spinach
Diced red bell peppers
Broccoli
Minced onion
Cooked, crumbled bacon
Grated zucchini

Divide the egg mixture evenly into 12 well-greased muffin cups. Do not overfill as eggs will puff up during baking. You should fill each cup about halfway. Adjust cooking time as needed—eggs are done when they are set and no longer jiggly. Bake at 350º for 15 minutes, or until eggs are set in the center. Cool and release onto plates for instant enjoyment or wrap in plastic wrap for easy reheating in the microwave (or foil if reheating in the oven or toaster oven). Also good cold!

Hint:
Serve two egg muffins with sliced avocado and a toasted, buttered, whole wheat English muffin so your little ones get a boost of fiber and healthy fat for long-lasting energy.

Variations

DENVER MUFFINS
Diced bell pepper
Minced onion
Diced ham

VEGGIE MUFFINS
Spinach
Mushrooms
Broccoli
Bell peppers
Minced onion

BACON AND CHEESE MUFFINS
Cooked, crumbled bacon
Cheddar cheese

FANCY PANTS MUFFINS
Gourmet cheese (such as gruyere, chèvre, or fontina)
Pancetta (must be pre-cooked)
Arugula

WILD CHILD MUFFINS

Minced jalapeño peppers (or serranos, if your kids really love heat)
Pepper jack cheese
Chorizo (must be pre-cooked and drained)

This article was originally published in the July 30, 2017, print edition of Back to School. Contact the editor, Jamie Gonzales, with questions or comments: jgonzales@alaskadispatch.com.

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