Very easy when baked in cupcake liners (sprayed) clean up is breeze. I cut the recipe in half and got 6 egg muffins. I would suggest adding a splash of milk to the eggs. Also I wanted to make sure there was an equal amount of filling in each cup so I beat the eggs (with a little milk, salt and pepper) and divided it equally between the sprayed cupcake liners and then equally divided the bacon, tomatoes and green onions. They baked at 350 for 15 minutes. A good adaptable recipe for on the go families.
Very easy when baked in cupcake liners (sprayed) clean up is breeze. I cut the recipe in half and got 6 egg muffins. I would suggest adding a splash of milk to the eggs. Also I wanted to make sure there was an equal amount of filling in each cup so I beat the eggs (with a little milk, salt and pepper) and divided it equally between the sprayed cupcake liners and then equally divided the bacon, tomatoes and green onions. They baked at 350 for 15 minutes. A good adaptable recipe for on the go families.
Some version of this egg mixture baked in muffins is one of my easiest and favorite breakfasts. Like others, I jazzed this up a bit adding chopped spinach and smoked sea salt and small chunks of cheddar cheese on top.
It is bland. Next time, I will sauté the onions and bell pepper (which I will add) first, then add to the eggs before baking. I also will add cheese and put the cherry tomatoes and more cheese on top when there is about 5 min. of baking time left. Also, the recipe doesn't call for salt, which really is needed.
It's good but seems to lack something. Next time I'll add a little shredded cheese. The baked "muffins" are perfect for take-away.
Great recipe for those who only have time in the morning to grab a breakfast out of the frig and heat it up in the microwave. I decided to add some things I sally put in a quiche. 1/2(4 oz.) shredded cheese of your choice. Cheddar or Swiss is my favorite. 1/2 cup chopped broccoli 1/2 cup canned mushrooms or precooked fresh mushrooms (drain away liquid) 1/4 teaspoon garlic powder. I cut back on tomatoes and used 1/2 cup chopped Roma tomatoes instead of the cherry ones. Without these changes it may of tasted a little bland for me.
These were great! I added a splash of milk that other reviewers suggested and they fluffed right up. 10 eggs filled 12 cups I would not double this for 12 servings unless you have extra large muffin tins! Because some family members like different fillings I put the fillings in the muffin cups first then added the egg mixture before baking. I added some shredded cheddar cheese on top the last 5 minutes of cook time perfect!
I used link sausage green and red peppers and spinach. So awesome!
Easy and nice for brunch. We added some cheese and topped with hot peppers. Very versatile recipe. The kids have fun making up their own "muffins"with their favourite ingredients so everyone is happy and it keeps me from having to make 5 different omelets!:-) However they came out a bit flat maybe next time adding some milk to the mixture will make them fluffier. Thanks Maggie for the recipe.
The idea is great and you can add just about any meat vegetables and your favorite cheese or combination of cheeses. For vegetables especially peppers and onions sauté them in olive oil or butter with salt and pepper to help add flavor so it is not bland. I add milk to my eggs always and season the eggs with salt and pepper before adding them to the muffin pan. Just be careful that you don't over salt your eggs or sautéed vegetables. I also put my vegetables and cheese in the bottom of the muffin cup and then put the egg & milk mixture into a large liquid measuring cup so you can pour it into the muffin cups. I fill the muffin cups almost full about 3/4 full and they will puff up nicely and then can be kept warm in the oven until you are ready to eat. You can also add fresh or dried herbs to your egg mixture to add more flavor to this.
