Okay, I am not the baker in our household. I have a relatively hostile relationship with sugar and flour so I leave the baking to my lovely husband. But this recipe for breakfast muffins doesn’t call for sugar or flour…so me and these breakfast muffins, we are quite good friends indeed.
I’ve been seeing muffins like these all over Pinterest now so I thought I better hurry and get on the Breakfast Muffin bandwagon before it’s too late and post about my own! I started making this particular recipe over a year ago and I’ve altered it a lot. It’s one of those go-to recipes that I feel confident in making without an actual recipe in front of me. I think I especially love it, because really anything goes. You like Denver omelets? Or veggie omelets? Or maybe spicy Southwestern omelets? Throw it all in a bowl with eggs, bake it in a muffin tin, and enjoy your muffins throughout the whole week!
I have a great friend at work who makes them on a Sunday and then brings a couple for breakfast in the mornings. In our household, they don’t often last quite past Sunday…
*This recipe was featured on Foodgawker, here.*
Breakfast Egg Muffins
Yield 1 dozen
- 1/2 cup milk
- 4 large eggs
- 1 medium head of broccoli, chopped small
- 4 medium cremini mushrooms, chopped small
- 3 green onions, chopped small (scallions)
- 1 clove garlic, minced
- 3/4 cup shredded white cheeses (A combination of mozzarella, swiss, and Parmesan is delish!)
- 3 roma tomatoes, diced
- 1/2 cup Japanese panko breadcrumbs
- salt and pepper to taste
- Preheat your oven to 325F.
- Prep your muffin tray (or trays depending on how many you're making) by spraying cooking oil or using butter in each muffin cup. (Use silicon trays if you have them.)
- Use a small spoon to spread a thin, even layer of breadcrumbs into the bottom of each muffin cup. I usually put about a teaspoon in each one.
- In a medium bowl, whisk together the milk and four eggs.
- Combine all other ingredients and add them into the egg mixture. Stir thoroughly and don’t forget to add salt and pepper to your liking.
- Use a large spoon to fill each muffin cup until each one is even and the mixture is all gone.
- Let the muffins rest for about five minutes to let the egg seep into the bread crumbs.
- Bake in the oven for 30 minutes. When the timer goes off, insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are ready. If it doesn’t, bake the muffins for just a few minutes more, keeping a close eye on them.
- Serve warm with preferred condiments. (I love a small dollop of sour cream and some Cholula, Justin prefers Tabasco.)
Keep in mind, these muffin cups are really just tiny omelets with a crust in the bottom. Use your favorite veggies and cheeses and even add in some breakfast sausage. Play around with different varieties until you find your favorite combination.
These muffins can be made ahead of time and refrigerated for up to 24 hours.