I was taking a chance when I decided to try out these easy breakfast egg muffins. The first thing that I look for in a recipe is a short list of ingredients.
Something in me just shuts down when I’m facing half a page of ingredients. I attribute it to lack of time, and possibly not being passionate about the kitchen, despite loving to try out recipes here and there.
My kids loved the egg muffins, and my picky eater ate the veggies without complaint. I honestly believe that egg muffins were discovered by accident :-). There is nothing much to them, but I wrote down the recipe so that you can add it to your easy and quick meal ideas for your family.
The main ingredients for egg muffins are the vegetables and the eggs. I used frozen vegetables because they were close by and didn’t need chopping :-). You can substitute my vegetables with low carb, or Keto friendly options. It is up to you.
There is nothing much beyond this, but I will advise that you use a good muffin baking tray. Eggs are agile, so a little dent or rust on the tray could mess up the presentation. I also love silicone baking pans too:
Keliwa 12 Cup Silicone Muffin – Cupcake Baking Pan / Non – Stick Silicone Mold / Oven – Microwave – Dishwasher Safe SafeSilicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large, Professional Use, Plus Muffin Recipe Ebook12-Cup Silicone Muffin & Cupcake Baking Pan, YuCool 3 Pack Silicone Molds for Muffin Tins, Cakes, Non-stick Mould (Orange, Red, Blue)
Do you know what’s also perfect about these easy breakfast egg muffins?
They are not limited to breakfast. I actually put some aside for my husband and served them with vegetables and salad for dinner. Being a work at home, homeschooling mom is time-consuming, so I’ve learned some roundabouts on the way :-).
If you’d like to try out these easy breakfast egg muffins, scroll upwards, and print the recipe card. Don’t forget to pin or share.
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