Egg Muffins

This recipe makes about six (6) portions when served with a side such as toast, hash browns, or potatoes

Prep time: 10-20 minutes or 30 if cooking mix-ins. Cook time: 25 minutes

Description

Egg muffins are baked eggs in a muffin pan with some mix ins added. They come out muffin shaped and do not use any flour or flour substitutes. Serving size is generally two per person with a side like toast, hash browns, or potatoes for more complete nutrition. Like other muffins, these egg muffins can be eaten without utensils if preferred, which could be especially helpful for someone with dementia ^[1].

Tips for this recipe

• Price out medium and large eggs in your area, there may or may not be a difference worth considering here
• Why use 12 medium over 10 large? Because it’s more convenient to use a full package rather than manage a few leftover stragglers. Why use 10 large over 12 medium? To have two eggs remaining for other use. Baked goods, a recipe using egg wash, another style of making eggs, all good reasons to have a few eggs remaining after making egg muffins.

Ingredients

• 12 medium or 10 large eggs

• 1 Tbsp cooking oil for brushing the muffin pan OR cooking oil spray

• Seasonings like salt & pepper, garlic powder, paprika, seasoning mix with or without salt, nutritional yeast. Try 1 ½ Tbsp of seasoning

• Mix-ins of your choice: cooked veggies like peppers and onions; shredded or small cut cheese like cheddar, Swiss, or Feta; raw veggies like spinach or tomatoes; cooked chicken, sausage, or bacon

• Peppers and onions: ½ pepper, ½ onion OR about ⅓ of a bag of frozen peppers & onions like this one cooked (instead of cooking in a pan on the stove, try cooking in a baking dish in the oven at 400 with about 1 ½ tsp oil and ½ tsp salt for 15-20 minutes)

• Cheese: ¼-⅓ c

• Spinach or tomatoes: ⅓ c of each

• Cooked chicken, sausage, or bacon: ¼ c If your preference is for mostly fillings with a bit of egg to hold it together, reduce eggs by a lot, 6-8 eggs medium or 5-6 large and double the quanity of each mix-in

Process

1. Take 12 medium or 10 large eggs, crack into a large mixing bowl
2. Add desired seasonings
3. Whisk together until evenly mixed If following process for mostly mix-ins, please skip down to alternate steps
4. Brush or spray muffin cups with cooking oil
5. Add egg to muffin cups - this is easier to facilitate with a spoon or a vessel designed for pouring like a measuring cup, ladle with tabs, or a small measuring cup
6. Bake at 325 for 16-22 minutes in total BUT!
7. After about 8-10 minutes, when the outside of the egg muffins seems to be solidifying, gently add your fillings. This helps to prevent the fillings from sinking to the bottom of the egg muffins
8. Rotate your pan when putting back in the oven to help everything cook more evenly Note: the egg muffins in the middle of the pan will be a little less set up than the ones at the edges
9. When the egg muffins are done the muffins in the middle will still have just a bit of not-yet-set egg in the very center. Allowing the muffins to rest for 10ish minutes (or more) before removing from the pan will allow them to cool and also finish setting up

Alternate steps for mostly mix-ins

1. Brush or spray muffin cups with cooking oil
2. Add mix-ins to muffin cups
3. Add egg to muffin cups over top of mix-ins
4. Bake at 325 for 16-22 minutes Note: the egg muffins in the middle of the pan will be a little less set up than the ones at the edges
5. When the egg muffins are done the muffins in the middle should be nearly set with only very small spots of not-yet-set egg. Allowing the muffins to rest for 10ish minutes (or more) before removing from the pan will allow them to cool and also finish setting up if needed

Notes for storage

• These keep well in the fridge in a container or bag for about a week. Reheating in the microwave on high for 30-60 seconds will bring them to a warm temperature.
• Freezing and reheating will change the texture of the eggs; whether this is bothersome is a personal preference.
• If freezing, try storing in containers or bags containing 1-2 servings (generally 2-4 muffins) for more modular storing and flexibility for thawing and reheating.