I want to call these egg muffins. Not to be confused with Egg McMuffins. Although, those are incredible too. So incredible that I wish McDonalds would serve breakfast all day long. It is rare that I am up and at ‘em before McDonald’s shuts down breakfast for the day. I have been known to show up at the drive-through in my PJs. Their breakfast is THAT good! But I digress . . . these “egg muffins”, although different from McMuffins, are great because you can make a batch, store them in the fridge, and then quickly reheat one in the microwave as you run out the door in the morning. And you can add whatever you want to flavor them just the way you like ‘em. Right now I have three kinds in the fridge . . . bacon/cheese for the teenager, onion/pepper/cheese for the tween, and tomato/onion/pepper/cheese/bacon for the man of the house. And they all cooked at the same time. Now what recipe offers you that kind of flexibility?? Yes, people, this one is a keeper. Although, in the spirit of keeping things real, I must divulge that the pan, although greased, is absolutely determined to hold on to these omelets. Yes, they are THAT good! So, I wish you luck in your cleaning battle with the muffin pan….
12 eggs
your choice of:
shredded cheddar cheese
ground sausage, browned
bacon, cooked and crumbled
cubed ham
sliced olives
diced tomatoes
diced onions
finely diced green or red peppers
sliced mushrooms
salt and pepper to taste
Grease muffin pan. Pour one egg into each muffin cup. Lightly scramble with fork. Add your choice of toppings, ending with salt and pepper. Bake at 375°F for 25-30 minutes or until golden. Let cool 5 minutes. Loosen edges with knife and remove from pan. Serve warm or store in refrigerator to reheat later.
