Breakfast Egg Muffins
These yummy breakfast egg muffins can be frozen ahead of time for a hot, hearty and delicious morning treat that is sure to be a hit. For more fast options, check out this Easy Easter Quiche.
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 18 servings
Baking Temp 350°F
Equipment
- 2 standard muffin pans
- 18 silicone muffin liners
- Medium bowl
Ingredients
- 6 slices whole wheat bread
- 8 ounces shredded Cheddar cheese
- 4 ounces breakfast sausage, cooked and crumbled
- 4 ounces diced ham
- 1 cup whole milk
- 1 dozen large eggs
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
Instructions
Making the Breakfast Egg Muffins
- Preheat oven to 350°F. Arrange 18 silicone muffin liners into muffin pans.
- Cut or tear bread into small cubes and divide evenly among 18 muffin cups. Gently press bread into bottoms.
- Divide cheese evenly over bread.
- Divide both sausage and ham evenly over cheese.
- In a medium bowl, whisk together milk, eggs, seasoned salt and pepper.
- Carefully pour egg mixture over meat and cheese until each cup is full.
- Bake for 22-25 minutes, until egg is puffy and set.
- Serve immediately or let cool completely and freeze.
- To serve from frozen, microwave for 30-45 seconds until warm.
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