Make Ahead Breakfast Egg Muffins, Three Ways
There’s a basic ratio used for these egg muffins: For every four egg cups, you'll need: 2 eggs, 2 tablespoons milk (doesn't even have to be dairy!), 2 tablespoons filling, whatever you choose that to be. That ratio will vary slightly depending on your filling, but it's pretty standard. Just double it or triple it depending on how many breakfast egg muffins you feel like making!
Servings: 3 people
Ingredients
- 6 egg
- salt
- freshly cracked black pepper
- 12 tablespoons whole milk
To make sundried tomato and spinach, add to each cup, multiplying the ingredients as needed:
- 2 tablespoons sundried tomatoes
- 1 ounce baby spinach finely sliced
To make cheesy potato, add to each cup, multiplying the ingredients as needed:
- 1 russet potatoes diced
- 2 tablespoons shredded cheddar cheese
To make Spanish manchego, add to each cup, multiplying the ingredients as needed:
- 2 tablespoons finely diced manchego cheese
- 2 ounces Spanish chorizo diced
Instructions
Prep Ahead:
- Make the egg muffins as directed in the “Make From Fresh” instructions. When cool enough to handle, transfer to a resealable bag or container and store in the fridge for up to 1 week or the freezer for up to 3 months.
- To serve, reheat in the oven, air fryer, or microwave until warmed through.
Make From Fresh:
- Preheat the oven to 350*F.
- Whisk together the eggs, milk, salt, and pepper.
- Spray a muffin tin with cooking oil and divide the egg and milk mixture evenly between the cups.
- Fill the cups with the ingredients of your choosing.
- Place the muffin tin in the oven and bake for 8-10 minutes, until the center of the muffins have set and don’t jiggle in the pan.
- Remove and let cool, then serve.