Story and photos by Karyl Henry, KarylsKulinaryKrusade.com
I can’t believe summer is over! I feel like it went by much faster than normal this year. Yes, according to the calendar it is technically still summer, and we should have beautiful weather through mid October. But, the kids are back in school and football season has kicked off.
For many of us, summer means long, lazy days and eating when the mood strikes. All that changes now, when alarm clocks, hectic mornings, school activities and homework take over.
It’s no secret that breakfast is the most important meal of the day. A good breakfast helps to kick-start your metabolism, gives you energy, and helps with concentration. However, many people buy frozen processed food, swing through a fast-food drive-through, or skip breakfast altogether. Breakfast doesn’t have to be elaborate, complicated, or time-consuming. I usually make a smoothie and eggs each morning. However, when life is super busy and I want to maximize every minute, I make Loaded Breakfast Egg Muffins.
There are several reasons I love these Loaded Breakfast Egg Muffins.
- They’re easy to make.
- You can use your favorite fillings.
- They’re freezer friendly.
- They are perfect for breakfast on the go, or for your weekend brunch table.
KEYS TO THE PERFECT LOADED BREAKFAST EGG MUFFINS
- Spray the Muffin Pan well with Cooking Spray, so you can easily remove the Loaded Breakfast Egg Muffins when they are done. I use a Silicone Spatula because it’s flexible, and it won’t pierce the muffins.
- If you’re using bacon and/or breakfast sausage, pre-cook them before adding them to the mixture; otherwise, they won’t cook properly.
- Don’t forget to season the egg and milk mixture! I season simply with Sea Salt and Black Pepper. Just make sure you season well, or the Loaded Breakfast Egg Muffins will be bland.
- Add the fillings into the muffin cups first, and then pour in the eggs. That ensures even distribution of the filling in each muffin
- Remove the Loaded Breakfast Egg Muffins from the pan as quickly as possible, and transfer them to a Cooling Rack. Otherwise, the muffins will continue to cook in the hot muffin tin
PUTTING THE “LOADED” IN LOADED BREAKFAST EGG MUFFINS
My favorite way to enjoy Egg Muffins is loaded. I use onion, bell pepper, mushrooms, bacon, breakfast sausage, and cheese. But the great thing about Loaded Breakfast Egg Muffins is the versatility. You don’t eat pork? Omit the bacon and sausage, or use turkey or chicken sausage. Want it vegetarian? Omit all the meat. Don’t like mushrooms? Double up on the bell peppers, or add baby spinach. The possibilities are endless.
Want a fun way to get the kids involved? Set up a station with bowls of the fillings, and each person can fill their muffin cups with their favorite fillings.
LOADED BREAKFAST EGG MUFFINS ARE FREEZER FRIENDLY
Loaded Breakfast Egg Muffins are perfect for busy mornings, and for breakfast on-the-go. You can make them fresh from the oven and they’re ready in about 30 minutes. But you can also make and freeze them on the weekend, and you have a quick breakfast for the week.
For the perfect freezer-friendly Loaded Breakfast Egg Muffins:
- Under-cook the Loaded Breakfast Egg Muffins by a few minutes. That way, when reheated in the microwave, you don’t end up with overcooked eggs.
- Wrap muffins individually in wax paper, and then 2 muffins in aluminum foil. You want to ensure that no air gets in, or you’ll have freezer burn.
- You can thaw Loaded Breakfast Egg Muffins in the fridge or on the counter. The fridge will take about 2 hours, so you could take them out the night before. On the counter takes about 30 minutes. I don’t recommend defrosting in the microwave, because the egg muffins get too chewy.
- To reheat: 1 1/2 to 2 minutes in the microwave, at 50% power. Every microwave is different, so your time may vary slightly.
I always have a batch of Loaded Breakfast Egg Muffins in the freezer for when I need a quick breakfast. These will also be perfect on a brunch table spread, or even for tailgating at those morning football games.
Loaded Breakfast Egg Muffins from KarylsKulinaryKrusade.com
- 12 large eggs
- 1/2 cup milk or soy milk
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup baby portobello mushrooms, diced
- 1/2 cup cheddar cheese, shredded
- 4 slices bacon, diced
- 1/4 lb breakfast sausage, crumbled
- 1/2 cup baby spinach, julienne cut
- 2 teaspoons fresh-cracked black pepper
- 1 teaspoon sea salt
- 2 Tablespoons fresh parsley, finely chopped
- Preheat oven to 350 degrees. Spray muffin cups well with cooking spray.
- In a large skillet, cook bacon over medium heat until desired level of done. Remove bacon with slotted spoon, and drain on paper towels. Wipe skillet clean.
- Spray skillet with cooking spray, add breakfast sausage, and cook until no longer pink. Remove sausage from skillet and set aside.
- Crack eggs into a large bowl. Add milk or soy milk, season with salt and pepper, and whisk well.
- Evenly distribute fillings in each muffin cup. Pour egg mixture evenly into muffin cups, and finish with a little bit of parsley on top of each muffin.
- EATING IMMEDIATELY: Bake egg muffins for 20-22 minutes, or until set.
- STORING IN THE FREEZER: Bake egg muffins for 16-18 minutes.
- Remove egg muffins from the oven. Wait 2-3 minutes. Using a silicone spatula, remove them from the muffin tin and transfer them to a baking rack.
PREPARING EGG MUFFINS FOR FREEZER
- Allow egg muffins to cool completely.
- Wrap egg muffins individually in wax paper, making sure to seal out any air. Wrap again with aluminum foil (2 per package).
- Put all packages in a freezer-safe Ziploc bag and freeze.
REHEATING EGG MUFFINS
- Remove desired number of egg muffins from the freezer. Allow to thaw for 30 minutes on the counter, or a couple of hours in the fridge.
- Heat egg muffins in the microwave for 1 1/2 to 2 minutes at 50% power. Every microwave is different, so your time may vary slightly.