Made these for breakfast/snacks a few days ago and thought I’d share. We eat a *lot* of eggs around here, but they generally aren’t an easy option for a rushed morning or eating on the go. This is my attempt at working up something that Rob can grab and go (other than breakfast burritos).
Breakfast Egg “Muffins”
Ingredients
9 eggs
8ozs of sausage links, diced (or 1/2lb ground & precooked)
1 cup shredded cheese (or more)
coconut oil (or ghee)
Directions
Grease your muffin pan thoroughly with coconut oil. I used a tablespoon and just poured the rest of it into my mixing bowl followed by the rest of the ingredients.
Fill muffin cups nearly to the top and bake at 350 for 20 minutes or until done.
These are really just mini-frittatas, and like frittatas (in my opinion) taste better the next day (cold even). Despite using lots of oil, they were difficult to get out of the pan and have me wishing I had silicone muffin bakeware. While they were easy to prepare and tasty, the process of getting them out of the bakeware and then scrubbing it clean will probably deter me from making them often. If you use silicone, let me know how they handle eggs!!
Love it! I am going to try it…duh duh duhhhh
yay! Just fyi, I had a reader email me (have yet to thank her, so if you read this Isobel, thanks!) and let me know that silicone muffin pans definitely do work better. She also added bread crumbs to her with success.