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.
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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