Mini. Make ahead. More time for coffee. Mmmmmm! ♥
What do these things have in common??
They all describe the Egg Mini Muffins that I’m sharing with you all today. I’ve made these for years now but have never really written down the recipe. You can tweak it and customize it to your taste and then it will be your family’s recipe!
For some reason kids just love things that come in “cupcake” form. Bingo!
One of my kids is not a scrambled egg fan… she prefers “egg in the hole” if she must eat eggs at all. These mini muffins were a fun way for her to enjoy eggs and, technically, they were scrambled! I didn’t tell her that. I just served the “cupcake” and received smiles in return. Yay!!
I made these eggs in the afternoon, let them cool and popped them in an airtight container in the fridge. Flash ahead to 6:45 a.m. Sunday morning and TA DA!!! A few seconds in the microwave and breakfast is served!! And, as a result, I had more time to make and sit down to enjoy my cup of coffee. Yay again!!
BOY are these easy to make and yummy! One of my favorite combos. Just a 2-3 ingredients are you’re ready to go! The prep takes 5 minutes-ish and the baking 9-10 minutes. HEAVEN! They come out all warm and delicious and they reheat well. You can do ’em in the microwave if you’re in a hurry or pop ’em on a tray into a 350°F oven to warm through. Three times YAY!!! ♥
I can’t think of a better way to start a Monday!! ♥
Make the recipe and let me know what you think. I’d love to see your family’s “twists” on these cute little bites! Share them with me on Facebook, Twitter or Instagram and tag @galmeetsfood so I know to take a peek!
Happy Monday!! It’s time for a BIG cup of coffee & some egg mini muffins!
- Cooking spray
- 6 large eggs
- ¼ tsp salt
- Cheddar cheese
- 2 oz. Deli ham, finely diced
- Preheat your oven to 350°F. Spray the cups of a 24-cup (or two 12-cup) mini muffins.
- Add the eggs and salt to a small bowl and beat together well. Add 1 tsp of cheddar cheese to each of the mini muffin cups. Divide the diced deli ham evenly amongst all the cups. Using a small ladle or a tablespoon, fill each of the mini muffin cups ¾ full with the egg mixture.
- Bake the egg mini muffins for 8-10 minutes (I usually err on the side of 8-9 minutes so I can reheat the egg muffins later!) Remove the pan from the oven and let them cool slightly (5 minutes-ish) before using a rubber scraper to remove them from the pan to a serving dish or individual plates.
- Serve with buttered toast and/ or fresh fruit for a complete breakfast! (and COFFEE!!... if you're me!) 😉