Whether you are meal-prepping for yourself or have 5 other mouths to feed, these muffins are a great breakfast option!

A Savory, Hearty Breakfast

With the busy planting season in full swing, I truly cherish recipes that:

1. Have less than 10 ingredients
2. Are amazing for meal prep
3. Will get us through the food in the ‘fridge 🙂
4. Allows me to substitute and use veggies that are seasonably available in our garden

These simple egg muffins make up a quick breakfast that is easy to shuttle out to the field, toss at kids holding backpacks, or eat in the car. This is how we prefer to make ours, but I encourage you to take the reigns and add veggies, different kinds of cheese, whatever your family enjoys!

Egg Bite Recipe

Ingredients

• 10 Large Eggs
• 2 Tbsp Heavy Whipping Cream
• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/4 Tsp Paprika
• 3/4 Cup Ham, Turkey, Ground Beef, or Sausage
• 6 oz Shredded Cheddar Cheese
• Salt and Pepper

Steps

1. Preheat oven to 375° and spray a 12 count muffin pan with non-stick spray or use our favorite muffin liners.
2. Add pinches of cheddar to the bottom of muffin cups, then add meat.
3. Whisk up eggs, cream, and seasonings and pour into each muffin cup until about 3/4 full.
4. Make for 20-25 minutes or until golden on top.
5. Let cool before eating, store into fridge for up to 3 days, or freeze for later!

Can these Egg Muffins be frozen?

Freezing egg muffins is a great way to have a quick and easy breakfast option ready whenever you need it!

1. Cool Completely: Allow the egg muffins to cool completely after baking. This helps prevent condensation, which can make the muffins soggy.
2. Wrap Individually: Wrap each muffin tightly in plastic wrap or aluminum foil. This helps to protect them from freezer burn.
3. Place in a Container: Place the wrapped muffins in a freezer-safe zip-top bag or an airtight container. Label the container with the date.
4. Freeze: Store the muffins in the freezer. They can be frozen for up to 3 months.
5. Reheat: To reheat, unwrap the muffins and microwave them for about 1-2 minutes or until heated through. You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

What can I use as a substitute for Heavy Whipping Cream?

I like using Heavy Whipping Cream because of the rich flavor and texture it adds to egg recipes, however, don’t fret if this ingredient isn’t sitting in your refrigerator! You can get the same result by combining 3/4 tbsp milk with 1/4 tbsp butter.

Why did my Egg Muffins collapse/sink?

Collapsing muffins can mean that they weren’t cooked fully. To combat this, make sure to wait until they are golden brown and/or err on the side of caution by waiting the full 25 minutes.

Another cause of this is over-beating the eggs. You only need to whisk the egg mixture until combined!

Making our Egg Muffins:

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A post shared by Emily Tweten (@hearty.sol)

Why You’ll love this Recipe!

• Super versatile and freezable, they are helping us get through our abundant egg production!
• It’s seriously such a simple recipe even your kids can make it! This could be a great recipe to introduce them to cooking!
• Put them between an English muffin, bagel, or two pieces of toast for a quick breakfast sandwich!

Printable Recipe Card

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