As a general rule, I try not to eat anything from a drive-thru (except In-n-Out… I mean, really). I just like to put food in my body that makes me feel good and in my experience, that’s not typically from a drive-thru window. On the other hand, there’s no denying the convenience. Sometimes, there’s just no time in the morning.
I know we’re all trying to be the best version of ourselves where we go to bed early, get a full 8 hours of sleep and then wake up early to make a nutritional breakfast to start our day… but in my real life, sometimes Netflix marathons don’t end until 2am, sometimes the margaritas are too good to not have another, and sometimes things just come up and that extra thirty minutes of sleep really is more important than making breakfast.
So for days where reality strikes and I am all but perfect, I really like these egg muffins. They’re kinda like an omelet or frittata in muffin form.
I like regular muffins too, but I don’t always like the way I feel after eating them… like maybe I should have chosen something a little healthier, a little more filling, a little better for me, a little not topped with a sugar coating. Or whatever.
The best part about these egg muffins is that with just a little forethought, you have a satisfying breakfast on days where you’re in a rush and you just don’t have time to do anything but zip out the door.
I understand the struggle, guys.
Luckily we no longer have to endure it. These are really convenient and can pretty much be reheated in the time you take to brush your teeth (because there’s always time for proper hygiene).
I’ll usually make a big batch, freeze them and then re-heat them when I don’t have time for breakfast or even when I just don’t feel like making breakfast but still want some satisfying eggery in my morning. Toss in a piece of fruit, a cup of coffee and you got yourself a great start to the day.
These can be made to your preference with whatever you like with eggs or just whatever vegetables you need to use in your fridge. In this particular version, I made a potato bottom for “hash browns” and the filling was egg, bacon, aged cheddar and chives. Kinda like my Sausage Quiche with Potato Crust only in muffin form and with bacon instead of sausage. I just really dig this combination of flavors.
But I’ve also made egg muffins with mushrooms, green onions, bell peppers, ham, egg whites, asparagus, you name it. Have some fun with it!
- 1 russet potato
- 8 eggs
- 6 cooked slices of bacon, chopped
- ¼ cup of chives
- 1 cup of cheese
- melted butter
- Preheat oven to 375 degrees.
- Grate or cut potato into thin, hash brown like strips. To prevent browning, put in bowl with cold water.
- Grease muffin tin with butter or oil or drop in baking cups. Add a layer of potato to the bottom of each tin, pouring a little melted butter on top.
- Put in oven for about 15 minutes, until potatoes are cooked and starting to get crispy. While the potatoes are cooking, whisk eggs in bowl. Add in chopped bacon, chives, and cheese. Mix together.
- Pull potatoes out and add egg mixture into each muffin tin.
- Place back in oven and bake for 20 to 25 minutes until eggs are set. Cool on wire rack.
Once these cool down, they can be put in a ziplock bag or tupperware container and frozen. Re-heat for 1-2 minutes in the microwave or 7-9 minutes in a toaster oven (making sure the center is heated through).
Other filling ideas: mushrooms, green onions, bell peppers, ham, egg whites, asparagus, sweet potato, sausage, cherry tomatoes.