"Egg Muffins" for the week.
 

There's a lot of variations on these, here's my take.

Preheat your oven to 375.

Crack open 12 eggs into a container. Add a pinch of salt, some pepper, and a few dashes of Franks Redhot. Whisk.

Brown and crumble a tube of breakfast sausage in a frying pan.

While the sausage is browning, line a muffin pan with 1 slice of raw bacon per muffin hole.

After the sausage is browned and crumbly. Spoon some into each muffin hole.

Whisk in some sharp cheddar and mozzarella into the eggs. I used slices that I chopped up. 6 slices of sharp cheddar and 4 slices of mozzarella.

Using a soup ladle I put the egg and cheese mixture into each muffin hole.

Bake for 20-25 minutes. Remove when golden brown. Let cool for five minutes on the stovetop. Then remove the "muffins" and place them on a paper towel lined plate and enjoy.

This recipe made 16 "egg muffins"

I ate 2, and they where awesome. An explosion of flavor in every bite.

I then took two muffins and wrapped in a paper towel and placed in a ziplock bag after they cooled. And repeated until all the muffins where wrapped. And placed them in the fridge.

I have 7 servings wrapped in the fridge, which will be my daily lunch. To reheat simply open the ziplock bag and stick in the microwave and heat for 1 minute, flip over and heat for 30 seconds to a minute. Now I have no reason to cheat while I'm at work.

Here's what they look like cooling on the plate.

These sound wonderful! I've always meant to do this, your cleaar, simple instructions and picture will really help!

i make these often- my favorite combos are spinach and swiss or broccoli slaw and cheddar.
they freeze well, too.
Also, i like them cold fridge :thup:

I like this recipe Robin.
My old recipe included a lot of heavy whipped cream and last week after coming home I found in the refrigerator that DD had cooked a whole bowl of taco flavored meat and then it came to me...taco quiche!

But, I didn't have any cream so I made it without and it was perfectly fine without the cream and a lot less carbs too.

I just layed slices of cheddar over the top and it was perfectly wonderful and really cut the carbs without mixing a lot of extra cheese within the eggs themselves. It all melted down into the mix anyway.

DH is usually not a quiche man but he went crazy for this.

edit(Sorry robin, I already talked about the taco quiche and you were the one who remarked about it.) :daze:

ps Robin, your Swiss and spinach quiche sounds so gooood!

haha Meme- i feel like you and I are foodie twins :)

Yes Robin we must be foodie twins :lol: and in Hawaii my DH bought a 3 pack of the seaweed in the little snack packs for me and I thought of you when I was having them. They were so good with lots of sesame oil flavor. :yum:

I make these and freeze them for Hubby to take to work. He sets them out the night before in the fridge so they are thawed out. He prefers bacon with an egg but today he got sausage with egg.

Are these made in normal size muffin tins, or mini-muffin tins?

Yes, I made these in normal size muffin pans. The same size for making cupcakes.

I am getting so hungry. My first ever batch is in the oven, and they smell wonderful.

They're also overwhelming the muffin tins, and I used my biggest ones. I used a whole package of Jimmy Dean precooked sausage, and cut into thirds. Maybe I'll use 2/3 of a sausage per muffin, next time, to make room for the eggs and cheese.

Used Dubliner cheddar, it's my favorite!