Make Ahead Cheesy Egg Muffins

These baked egg muffins are packed with flavor and  super easy to make.  Great breakfast for busy mornings. The night before, bake and refrigerate.  The next day, warm and eat!

Fresh from the oven.

They rise dramatically while baking and… deflate dramatically while cooling.  Still delicious!

Yummy-licious! Also excellent for lunch. Just warm and eat.

 

Print Recipe
Make Ahead Cheesy Egg Muffins
The night before, bake and refrigerate. The next day, warm and eat. Excellent for busy weekday mornings. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Main Dish

Cuisine
American
Keyword eggs
Prep Time 20 minutes
Cook Time 15 minutes
Servings
muffins
Course Main Dish
Cuisine American
Keyword eggs
Prep Time 20 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 425 degrees.
  2. Place eggs in a medium sized bowl. Beat with a fork.
  3. Add milk, cheese, salt and ground black pepper (as preferred). Stir together.
  4. Spray muffin tin (6 cups) with vegetable oil cooking spray.
  5. Fill each cup with egg mixture.
  6. Reduce oven temperature to 375. Bake 15 minutes. Muffins will rise dramatically while baking and... deflate dramatically while cooling.
  7. Cool baked egg muffins 15 minutes. Place in a zippered bag or lidded container. Refrigerate up to 3 days. Warm in the microwave for 5 seconds or in a preheated (400) oven for 5 minutes before serving.

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