Good Mornings: Eggs baked in muffin tins fast and easy – Updated and Expanded!

I’ve just updated this post to include a veggie version of these easy and delicious muffin tin eggs. This is a great way to use fresh produce before it goes bad. Enjoy!

“Gotta eat a breakfast, Marge. I’ll fix ya some eggs.”

There’s a lot of pressure surrounding the weekday breakfast. Skipping it, we’re told, is bad. Bad! It should be substantial enough to launch you into boundless productivity. And it needs to be cute and yummy enough to entice even the pickiest eaters. You can thank Pinterest for that one.

Meanwhile, there’s reality. The morning clock ticks away at warp speed, and sometimes a bowl of cereal or a portable Pop-Tart is the best you can do.

This week, I come with breakfast help. Like everything, the most important meal of the day is better with a little advance planning, and this recipe for eggs baked in muffin tins is both make-ahead and super easy. You’ve probably seen recipes like this before on Pinterest(!) and cooking blogs. There’s a reason they keep circulating . Make a batch with whatever ingredients you like, and reheat them during the week. They’re also a great way to use up the last of the fresh produce.

Here’s my easy formula, with two variations:

Egg muffins with bacon and cheese

Makes 12

12 eggs
2 tablespoons milk
1 cup shredded extra sharp cheddar cheese
6 slices cooked bacon, crumbled

Heat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. Whisk eggs gently until yolks and whites are combined, then whisk in milk. Add cheese and bacon and stir gently to combine. Using a 1/4 cup measuring cup, spoon egg mixture into each muffin tin cup. You should have enough to fill each to the top. Bake for 18-20 minutes, or until eggs are just cooked through. (They will puff up and rise, but will fall again when you cooling.) Remove from oven and separate carefully from muffin tin. Cool on a rack.

Serve with salsa, extra cheese or fresh herbs, or place inside an English muffin. Store for 3-4 days. Reheat in the microwave or oven.

Egg muffins with veggies and cheese

Makes 12

10 eggs
2 tablespoons milk
1 cup shredded extra sharp cheddar cheese
2 cups chopped sautéed veggies (I always have leftovers on hand from pasta dishes, omelettes, etc. Try squash, zucchini, onions, bell peppers, spinach and broccoli.)

Heat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. In a medium bowl, whisk eggs gently until yolks and whites are combined. Whisk in milk. Add cheese and stir gently to combine. Spoon 1-2 tablespoons of the veggie mixture into the base of each muffin tin. Using a 1/4 cup measuring cup, spoon the egg and cheese mixture on top of the veggies. Place in oven and bake for about 20 minutes, or until eggs are just cooked through. (They will puff up and rise, but will fall again when you cooling.) Remove from oven and separate carefully from muffin tin. Cool on a rack.

Serve with fresh herbs like basil and garlic chives, or make a breakfast sandwich using a toasted roll or  English muffin. On my sandwich, I like to add more cheese and a little Dijon mustard. Yum!

Store egg muffins for 3-4 days. Reheat in the microwave or oven and enjoy!