Sunday, January 8, 2012

Breakfast Muffins

I found this fabulous photo via Pinterest and was instantly inspired. It's no secret that 99% of my pins are food related on that website! What can I say..I like creating edibles. 

I did change it up a little bit by breaking the yokes and seasoning the eggs with salt and pepper. We don't like gelacious yokes around these parts. 

So. Lightly grease your muffin tins. Crack one egg per well. Bake on 350 for 20 minutes for a well done egg. Remove from pan immediately. I sliced each egg in half because they were quite thick. A giant muffin tin would cook these better but I don't have one. 

While eggs are cooking, toast your muffins and prep all your fillings. Around here, the staples are:

Once eggs are done, stack muffins and wrap in foil. Store in fridge or freezer. I put them in the freezer then the night before, into the fridge to thaw. You can microwave them or oven warm them. I prefer the oven as it makes the muffin crispy again.  Reheat on 350 for about 15 minutes, checking after 10 for desired warmth. 

Super easy, super good. Craig has yet another portable breakfast food to add to the fabulous collection in our freezer!


  1. Yum! Please share how you get the cute edge on the ham and cheese? ;)

  2. Biscuit cutters. They make the perfect size cutout for the muffin!