Make Ahead Egg Muffins

I love having eggs for my breakfast, but sometimes I just don't have the time to cook them fresh. This is when my Make Ahead Egg Muffins are so perfect.  Plus, using leftover roasted veggies makes this a thrifty choice and a healthy one for breakfast.

Notes:  I like to use the oversized muffin pans for these egg muffins.  I like to make sure that the cups are loaded with veggies but still enough room to hold the egg mixture.  I always coat my muffin tins with butter or coconut oil, so that the eggs come out easily.  I don't like to use cooking spray, as it tends to make clean up hard on my pan.

Make Ahead Egg Muffins

6 eggs
1/2 c almond milk (any milk will do, even water!)
salt and pepper to taste
leftover vegetables, about 2 cups
1/2 c shredded cheese, if desired

Preheat oven to 350.  Grease muffin tins with butter, Crisco, or coconut oil.  Set aside.  Crack eggs in a medium sized bowl, add milk (or water) and salt and pepper.  Whisk briskly for a minute.  Set aside. Fill muffin tins with the veggies, dividing evenly.  Add cheese if desired.  Pour the egg mixture over the veggies, dividing evenly.  Bake for 22-24 minutes, checking for doneness.  The egg mixture should not be liquid at all.  Remove from oven when done.  Serve warm from the oven or cool and store in refrigerator until ready to eat.  Microwave for 45 seconds and then serve.

These are perfect for your Easter breakfast, as they can be made ahead and heated up when you are ready!
Terri Steffes
Terri Steffes

This is a short biography of the post author and you can replace it with your own biography.