Make ahead egg muffins

Today we're sharing our first recipe for make ahead breakfasts! They're egg muffins and one thing I really like about them is that they're completely customizable to whatever fillings you'd like. These are great to pop into the microwave for a quick breakfast. I'm excited to try these again with various fillings and maybe even with bread to make them like mini-casseroles.

For our first egg muffin adventure we used spinach, mushrooms, and sausage for the filling. Unfortunately I wouldn't recommend using spinach. The final product just has a bit too much water in it but the sausage and mushroom give it great flavor.

Egg Muffins adapted from The Lemon Bowl
   Yields 12 muffins
Ingredients
one dozen large eggs
½ cup skim milk
salt and pepper to taste
4 oz cheddar cheese, shredded
6 slices Candian bacon - diced*
¼ cup minced scallions*
   *We used sauteed spinach and mushrooms with browned sweet Italian sausage as the filling

Directions
   Pre-heat oven to 350F and spray a muffin pan with cooking spray or use a silicon pan.
   In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste. [We divided our filling into the muffin tins and then poured the egg mixture over.]
   Divide egg mixture evenly between 12 muffin tins (about ⅓ cup each) then sprinkle evenly with sharp cheddar.
   Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.
   Notes: If saving to eat later in the week, let cool completely before storing in an airtight container. To freeze, wrap each egg muffin individually in plastic wrap then store in a plastic bag. Reheat in the microwave for 60 seconds if refrigerated, 2-3 minutes if frozen.

Ready for the freezer

Happy wife, happy life ...
But don't forget happy husband too!
Breakfast makes Patrick a happy husband!

Patrick will be writing the next make ahead breakfast featured post so check back for it tomorrow!