I'm loving this easy meal I made - Cheesy Egg Muffins - so simple, the recipe makes a dozen so there is plenty of leftovers. It's a perfect grab-n-go meal!
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Why you'll love this recipe
What I like about this meal is that it's already portioned - that way I can't slip and slice a piece that's too big.....of course I could have two....but then I'd be busted! 😉
Ingredients
I used veggies that I had on hand; a potato, onion, red pepper, tomatoes and some cheese. Spinach or kale would also be a delicious addition! Use the vegetables you prefer.
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- cooked potato
- red pepper
- yellow onion
- olives
- tomatoes
- shredded cheese
- eggs
- half and half or heavy cream
Instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Preheat the oven to 375 degrees
- scrub the potato well, chop it into a small ½ inch dice. Sprinkle with a tablespoon of olives oil and 1 teaspoon grill seasoning (I used Lawry's). Spread onto a baking sheet and bake for 20 minutes, stirring once during cooking.
- While the potatoes are cooking chop the red pepper & onion. Melt 1 tablespoon butter in a skillet over medium heat.. Add the peppers and onion to a skillet. Sauté for about 6-7 minutes until they are softened. Remove from heat.
- Chop the tomatoes and olives, add to the skillet.
- After 20 minutes remove the potatoes from the oven and add them to the skillet. Mix everything together well.
- Crack the eggs into a mixing bowl. Add the half & half, salt and pepper. Using a mixer, mix well for a minute on high speed.
- Spray the muffin tin well with non-stick coating. Spoon a heaping tablespoon into each muffin, top with about a teaspoon of cheese.
- Using a measuring cup (for ease of pouring) fill each muffin tin within ¼ inch of top with egg mixture. Do not overfill.
- Place in preheat oven for 20 minutes.
FAQ's
That means you've over-beat the eggs. Introducing too much air into the egg mixture will make them spongy and tough.
The egg muffins will bake in the oven for about 20 minutes.
Refrigerated they will last about 3 days. Wrapped individually you can freeze up to three month.
Check this out - so simple, they would be great for a brunch or buffet too. Delicious warm or room temperature! Breakfast for dinner? Why not when it's this good!
Storage
Refrigerate - place in an airtight container and refrigerator up to 3 days.
Freezer - Wrapped individually you can freeze up to three month.
Reheat in the air fryer or in the microwave at 15 second intervals.
More delicious breakfast recipes
Cheesy Egg Muffins
Ingredients
- inch One russet potato scrubbed well, and chopped into small ½ dice
- ½ red pepper diced
- ½ cup yellow onion diced
- 8-10 olives chopped
- ½ cup tomatoes chopped
- 1 tablespoon chopped peppers
- ½ cup shredded cheese
- 8 eggs
- ½ cup half and half
Instructions
- Preheat the oven to 375 degrees
- scrub the potato well, chop it into a small ½ inch dice. Sprinkle with a tablespoon of olives oil and 1 teaspoon grill seasoning (I used Lawry's). Spread onto a baking sheet and bake for 20 minutes, stirring once during cooking.
- While the potatoes are cooking chop the red pepper & onion. Melt 1 tablespoon butter in a skillet over medium heat.. Add the peppers and onion to a skillet. Sauté for about 6-7 minutes until they are softened. Remove from heat.
- Chop the tomatoes and olives, add to the skillet.
- After 20 minutes remove the potatoes from the oven and add them to the skillet. Mix everything together well.
- Crack the eggs into a mixing bowl. Add the half & half, salt and pepper. Using a mixer, mix well for a minute on high speed.
- Spray the muffin tin well with non-stick coating. Spoon a heaping tablespoon into each muffin, top with about a teaspoon of cheese.
- Using a measuring cup (for ease of pouring) fill each muffin tin within ¼ inch of top with egg mixture. Do not overfill.
- Place in preheat oven for 20 minutes.
April J Harris
What deliciously healthy little muffins! Love this idea, Deb! Pinned and sharing. Thank you for being a part of the Hearth and Soul hop.
Bowl Me Over
Awesome, thank you April! Sure appreciate the invite!!
Lynn Charneski
I never have half and half on hand. Do you think I could use 2% and a little melted butter? Or maybe some canned milk? Thanks for all the great recipes.
Bowl Me Over
Canned milk would be a great substitute Lynn!
Amber | Caleigh's Kitchen
I keep on meaning to give these a go, these look fantastic!!
Bowl Me Over
Thanks Amber!!!