Or, Eggie Muffins as we call them in our household! I made a variation of this recipe in this Turkey Bacon Quiche Recipe but I needed something more, something extra, and now I’ve found it. If you followed my Instagram Stories last night you saw the process. I didn’t follow one recipe, I used the one mentioned and then adjusted here and there to come up with 24 Egg Muffins at the end.
I wrote down things as I went, so the recipe below should be fairly accurate. It will yield you 12 Egg Muffins, so simply double to make a large batch. Several people have messaged me to ask if they freeze well and to be honest, I don’t know. They just don’t last long enough for me to do that! I keep them in a container, or even a zip loc bag flat, in the fridge and they’re gone within three days max every time.
- 4 eggs
- 1 cup milk
- ¼ cup diced red pepper
- ¼ diced onions
- ½ cup diced mushrooms
- 2 cups spaghetti squash
- 1 cup shredded cheese blend
- 1 cup old fashioned ham, diced (you could also sub bacon)
- salt and pepper
- Preheat oven to 325 F and spray a muffin tin with Pam to avoid sticking
- Whisk 4 eggs in a bowl.
- Add milk and all your veggies, stir with a wooden spoon
- Add cheese and ham, stir more
- Add salt and pepper to taste
- Using a soup ladle, spoon mixture into muffin tin, filling about ¾ full
- Bake for 40 minutes and remove from oven promptly
- Allow to cool for 10 minutes before removing to cooling rack or plate
Store in the fridge in a container with lid or even a Zip Loc bag laying flat, for up to 3 days. I say "up-to" because that's the longest they last in our house. I have no idea if they freeze well unfortunately because they get gobbled up! They reheat easily in the microwave for 30 seconds.
As noted in the recipe above, you can make substitutions like bacon instead of ham, or add more veggies like spinach, etc. Basically anything that you’d put in an omelette will work in an Egg Muffin! If you’re using spaghetti squash, here’s an easy way to prep spaghetti squash in the microwave.