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  • Writer's pictureHeidi Ripplinger

Make Easy & Healthful Egg-Bake Muffins

I love egg bakes and I really love egg-bake muffins. They are crazy easy, keep in the fridge for up to a week, and are delicious! You can make them with or without cheese, with or without meat, and with any veg, spice, or herbs that you have handy. They freeze well, reheat well, and taste great cold. What more can a person ask for?! My favorite is ham and cheese with green pepper and onions but I've also made them with mushrooms, spinach and feta, as well as jalapeño, roast beef, and swiss. Kale, tomato and bacon are a winning combination, as is salsa, black beans, cilantro and chorizo. Or try Asparagus, shiitake, shallots and asiago, yum! My go-to base is usually just the egg, but there have been times when I've lined the oiled tins with bread or corn tortillas to give the muffin a little more oomph. But, like I've said to happily egg-muffin eating families, the only limit to these little delights are our imaginations.

Oh! And.... don't forget they make a fantastic care basket for the new family in your life. Whip up a batch and show them a little extra love during their babymoon. Below is my favorite: Ham, cheddar cheese, green peppers and onions. Enjoy!

15 minute prep. 20 minute bake time. Yields 12 muffins

Ingredients: •10 whisked eggs

•1 cup cubed ham

•1 cup shredded cheddar cheese

•1/2 cup diced onions

•1/4 cup diced green pepper

•Salt, pepper, oregano, and minced garlic to taste Supplies: •Bowl •Whisk •Muffin tin

•Oil or muffin cup wrappers How-To: •Preheat oven to 350*f.

•Whisk eggs, salt, pepper, oregano and garlic together as though you were making scrambled eggs.

•Spray oil onto muffin tin and/or line with muffin cups

•Evenly divide egg mixture into muffin tins filling each one about 1/2 way

•Evenly divide ham, cheese, peppers and onions into each tin of egg mixture filling each cup the rest of the way then gently swirl with a tip of a knife to lightly incorporate all ingredients

•Bake for 20 minutes (test center with toothpick, add another 5 minutes if it doesn't come out clean after the first bake) •Eat immediately or let cool if storing.

•Store in containers of your choice •Egg muffins will keep in the fridge for up to a week and in the freezer for up to a month

You can grill, roast or sauté any of the ingredients if you'd like an extra layer of complexity in your bake, but it's not necessary.

For all of us visual learners;


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