Freezer Friendly Egg Muffins



My oldest son (he's 9) loves these Crustless Quiche microwaveable egg bakes from Burnbrae Farms. As far as ready-made food goes, they're not too bad. But thanks to potato starch and corn starch on the ingredient list, they have an unnecessarily high amount of carbs (10g for 2 of them) for something made out of meat and eggs. We figured we could do better!


These are freezer-friendly, but to be honest a batch has never lasted long enough in my house for there to be any leftovers to freeze!


The base:

10 whole eggs

1/2 tsp salt

1/2 tsp pepper

Whisk these 3 together until frothy


Grease the muffin tins generously with bacon grease. This will help the egg muffins pop out easily when done and gives them a nice crispy edge. I keep a dish of bacon fat on my counter and use a kitchen brush to spread it liberally on each muffin tin.


I have made these in silicon muffin liners as well, which provided a nice shape and easy clean up but the texture was soft (almost soggy on the outside) and they took substantially longer to cook all the way through.


Bake at 400F for 12-15 min or until a knife inserted in the middle comes out clean.

 

Meat Lovers

This version is a kid-favorite!


  • Breakfast sausage

  • Diced ham

  • wild mushrooms, diced

  • Cheddar Mozza Shredded Cheese

  • Crumbled Bacon

  • Shredded Gouda


Remove the sausage casings and fry the crumbled sausage pieces in a pan until crispy and golden brown.


In the bottom of each (well greased) muffin tin, add breakfast sausage, diced ham, and diced mushrooms. Sprinkle with shredded mozza-cheddar. Add egg mixture until each muffin tin is about 75% full. Top with shredded gouda and crumbled bacon.


 

Jalapeno Popper

Besides breakfast, this would be great for a superbowl Sunday snack!


  • Mozza-Cheddar Shredded cheese

  • Crumbled bacon

  • Cream cheese

  • Jalapenos, both diced and sliced


In the bottom of each (well greased) muffin tin, sprinkle a bit of shredded mozza-cheddar. Add crumbled bacon, diced jalapenos, and a few crumbly bits of cream cheese. Fill each with the egg mixture until about 75% full. Top with more shredded-mozza cheddar and a slice of jalapeno.

 

Buffalo Chicken

My husband and I agree - this one is our favorite!


1 chicken breast, shredded

2-3 TB Frank's Red Hot Sauce

1/4 Cup (or more) cream cheese

1 tsp ranch dressing powder

Mozza-cheddar shredded cheese


Meat from a rotisserie chicken works great for this one. Shred with 2 forks, then add to a skillet on medium heat. Top with the Frank's, cream cheese, and ranch dressing powder. Stir until the cream cheese is melted and the ingredients are well combined.


In the bottom of each (well greased muffin tin), add a blob of the buffalo chicken. Top with the egg mixture until each tin is about 75% full. Sprinkle shredded mozza-cheddar on the top.




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