Yums: Super-Easy Breakfast Egg Muffin Recipe

Super Easy Breakfast Egg Muffin Recipe

Basic egg “muffins” are gluten free, dairy free, Paleo friendly and delicious! We tested out a few variations (so you don’t have to!) to come up with an easy recipe that gets great results every time. Enjoy!


Browsing the food section on Pinterest recently in search of easy gluten free breakfast recipes, I came across an image of what looked like a type of egg “muffin”. Intrigued, I did a search and found numerous similar pins , each with different variations, methods, cooking times and ingredients.

What I was really after, though, was a super simple version: perfect for a quick breakfast or a post-workout protein boost. It had to be fuss-free, fast and yummy enough to pass the picky-eater test (we have 3 of those in our house).

I decided to try out some of the recipes I found, and after several attempts (and fails), I discovered what works and what doesn’t. In the process, I perfected my own simple version of the handy egg muffin!

After making a batch, I tweeted a picture of them and had several people asking for the recipe. So, since you asked, here it is!

But first, some production notes:

I’m not much of a cook so if you are, you might find this next part amusing. If you’re more like me, use these findings to help fast-track you through the “experimentation” phase and directly into the making-and-enjoying-the-first-time phase.

After trying various egg muffin recipes, I found:

  • Unless the other pinners are using some kind of special magic paper muffin cup that I’m not aware of (I tried using standard muffin baking cups), using them is a bad idea. They don’t separate well from the cooked egg, and you end up with an annoying paper-ripping situation. Skip the paper cups.
  • I’m not a fan of nonstick cooking spray so I chose not to use it. I coated a nonstick muffin tin with coconut oil (butter or margarine would work, too), and learned a generous coat of the coconut oil (or butter or margarine) was needed, and it’s best to use it in its solid form; when melted into liquid form, it just beads (nonstick pan – duh!).
  • When adding bacon or other chopped foods (see a list of suggestions at the bottom of this post), sprinkle them on the egg “batter” after it has been poured into the pan, as opposed to mixing them in with the batter before pouring into the pan. Mixing them in before pouring tends to make them sink to the bottom of the muffin, whereas sprinkling on after pouring tends to make them distribute more evenly.

 A side note about the bacon: If you are following a Paleo diet, you know there has been controversy about whether or not bacon is indeed a Paleo food. You might find this article handy when trying to decide whether or not to include bacon in your egg muffins.


Let’s make some egg muffins!

Yums: Super-Easy Breakfast Egg Muffin Recipe

Yums: Super-Easy Breakfast Egg Muffin Recipe

Ingredients

  • 12 large eggs
  • 1/2 package of bacon (optional)
  • 1 regular sized muffin tin (makes 12 muffins), pre-greased with butter, margarine or coconut oil (depending on your dietary requirements / restrictions)

Instructions

  1. Cook your bacon! (*note: if you’re not using bacon, skip right to step 4!)
  2. Let bacon cool. Protect cooling bacon from scavenging family members.
  3. Once cool, and assuming there is any left by then: break the bacon up into chunks (I also remove the fat during this step).
  4. Preheat your oven to 350 degrees, and in the meantime crack all 12 eggs into a large bowl.
  5. Use a fork to whisk the eggs until well blended (I know I could use an actual whisk, but find the fork to be more efficient when there are this many eggs).
  6. Grab a 1/4 cup measure and scoop out 1/4 cup of the egg mixture. Carefully pour that into one section of your greased muffin tin. *Note: Eggs are not always exactly the same size, so there will be times when you’ll need to adjust the amount of egg mixture you place into each section. As a general rule, I have found the 1/4 cup measure to be accurate with large sized eggs.
  7. Repeat step 6 until all 12 sections of the muffin tin have been filled with egg mixture. Each section will be about 3/4 full.
  8. Grab your chunks of bacon (optional) and sprinkle evenly onto all 12 egg mixture “muffins” before baking.
  9. Bake at 350 degrees for 25-30 minutes and you’re done!
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Another great thing about these muffins is their versatility. You can make them as plain or as schnazzy as you want. There’s no limit to the different add-ins you could put into them, and if you like variety, you can make them differently every time!

Super Easy Breakfast Egg Muffins

What add-ins have you tried / would you try in your egg muffins? We’d love to hear your ideas and experiences with them- we welcome your comments / suggestions below!

~Sara

 

 

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I founded Mums 'n Chums in 2009 after realizing that the area I live in was drastically underserviced as compared to surrounding areas for support and activities for growing families. Mums 'n Chums grew popular very quickly and I have been dedicated to nurturing that growth through frequent networking, social media engagement and in person meetups. By the end of its first year, Mums 'n Chums had close to 500 members and was receiving regular inquiries from fans outside of its service area, asking when we would be expanding to serve them as well. After much careful research and polling, I expanded the site in May of 2011 to cover the entire North end of the GTA (from Cambridge to Markham), areas I believe are still receiving far less attention than they deserve from other sites and family services. We also changed the focus from small scale local mom and tot meetups to more of an informative purpose, closing down our forum and adding several talented contributors to the blog. We do still offer several large scale family events per year, such as our popular Birthday Bash events and our Holiday Bash in December. Our contests have also become a member favourite, and we strive to offer amazing prizes from trusted brands like Babies R Us, La Roche Posay, Johnson's Baby and many more. In March of 2016, after months of work spent migrating all of the site's content to a new platform, Mums 'n Chums re-launched with its fresh, new look. The changes and expansion have proven a great success and we're still getting inquiries from several other cities within the Greater Toronto Area, whom we have decided to serve as well. I have built this site and its' reputation carefully and look forward to continuing its growth!