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    Eggs in a muffin pan...

    Posts: 220
    edited February 13 in Recipes
    I'm eating one right now and it's sooooooooo yum, I just had to share.

    I beat six eggs and poured them equally into 5 muffin cups (spray them with oil or they will stick)

    I put only bacon in mine.

    My daughter had banana peppers and grated cheese.

    Preheat oven 375 and bake for 20 min.
    You can even freeze them for another day!!

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    Replies

    • Posts: 59 Member
      sounds good!!
    • Posts: 220
      sounds good!!

      It really was good! I'm going to make more and freeze them and see how they turn out. Eggs for breakfast at work would be nice for a change :smile:
    • Posts: 49 Member
      do you cook the bacon then put it in there or do you just put raw bacon in there and the oven cooks it?
    • Posts: 220
      do you cook the bacon then put it in there or do you just put raw bacon in there and the oven cooks it?

      I put it in raw.
    • Posts: 186 Member
      do you cook the bacon then put it in there or do you just put raw bacon in there and the oven cooks it?

      I've done things like this before, and I always cook the bacon first. It doesn't get that crispy bacon texture without pan-cooking (or if you have one of those weird microwave bacon trays that my mother uses). If you put it in there without cooking it first, it doesn't render. The oven will cook it so that it's safe to eat, but it won't be typical bacon.

      ETA: Haha, obviously it can be done either way!
    • Posts: 51
      I do something similar... Egg White, Spinach, mushroom, turkey pepperoni and cheese.
    • Posts: 109 Member
      I do something similar, just had it for breakfast this morning. Take your slice of bacon (after spraying with non stick spray) and make a ring in the muffin tin, and then just crack an egg into each one instead of beating them. Then after it's done cooking we sprinkle a little cheddar on top. Sometimes we cook the bacon about halfway done before putting it in the tin, it will come out more crispy then if you put it in raw.
    • Posts: 125
      I'm putting eggs on my grocery list.
    • Posts: 220
      Thanks for the great ideas!!
    • Posts: 12 Member
      What is the calories?
    • Posts: 220
      What is the calories?

      I figured one muffin cup to be 1 1/2 eggs and only 1/4 bacon was used. I used six eggs and filled 5 muffin cups.

      Also, it depends on what else you use.
    • Posts: 610 Member
      Wow, that sounds awesome! I'm so going to try this, thanks!
    • Posts: 6 Member
      try adding ground turkey sausage too!
    • Posts: 26 Member
      I just made some with Oscar Mayer real bacon bits and some shredded mozzerella cheese. They turned out great! Thanks for the idea! :love:
    • Posts: 12 Member
      Thanks!!!
    • Posts: 64 Member
      Is this truly good once frozen? I made ham, egg and cheese English muffins, and I cooked the eggs in muffin tins. Then I wrapped the sandwiches in wax paper and froze them. When I go to reheat them in the microwave, I cook at 40% power for 90 seconds and then 30 seconds at full power, and the egg comes out spongey and dripping in water. It is not very appetizing.

      Has anyone actually tried freezing and reheating these egg muffins? Any advice?
    • Posts: 21 Member
      I made these with diced chicken, pico de gallo and fat free sharp cheddar. My son and I both loved them. I am not sure how well the freeze as we went through them in two days. As for calories it really depends on how many you make and what you put in them. The next round I think will be ham and cheese.
    • Posts: 413 Member
      Is this truly good once frozen? I made ham, egg and cheese English muffins, and I cooked the eggs in muffin tins. Then I wrapped the sandwiches in wax paper and froze them. When I go to reheat them in the microwave, I cook at 40% power for 90 seconds and then 30 seconds at full power, and the egg comes out spongey and dripping in water. It is not very appetizing.

      Has anyone actually tried freezing and reheating these egg muffins? Any advice?

      I have not done these eggs BUT I have done ham and that was my experience. So, maybe it was your ham? Was it like real ham or luncheon meat/deli ham?
    • Posts: 64 Member
      show previous quotes

      I have not done these eggs BUT I have done ham and that was my experience. So, maybe it was your ham? Was it like real ham or luncheon meat/deli ham?

      I used Canadian bacon. Maybe I'll try these again and leave them in the fridge rather than sticking them in the freezer. It's something about freezing/unfreezing that messes with the water content and makes it yucky.
    • Posts: 93 Member
      I've made these with 1/2 whole egg and 1/2 egg white. Took 8 eggs for 6 muffin cups. AMAZING! I added diced jalepenos and bacos.
    • Posts: 35 Member
      Yum
    • Posts: 35 Member
      Yum
    • Posts: 330 Member
      Great idea! Easy breakfast grab if they are pre-made up like that!
    • Posts: 320 Member
      bump
    • Posts: 35 Member
      Yum
    • Posts: 1
      I made these today and they were delicious. Wrapped the bacon around the holes. Good and easy for breakfast but I don't think one is enough. Also I seemed to get 7 out of them not 5.
    • Posts: 66 Member
      I use a muffin top pan, they are wider and shallower so the egg patty is easier to put on a sandwich skinny
    • Posts: 138 Member
      bumping
    • Posts: 334 Member
      I do this every Sunday for the week! I use sausage, bell pepper, and tomato, only about 170 cals each. They taste just the same after being frozen too, great breakfast to take to work in the morning!
    • Posts: 1,690 Member
      I made a BUNCH of something similar yesterday with spinach, ham, cheese, herbs, and eggs. They microwaved great today, but I haven't tried freezing/thawing yet.

      32 muffins. 97 cals, 6.8g fat, .7g carb, 7.9g protein each.
      Total:
      17 eggs beaten with garlic powder, dried onion, basil, and pepper (first batch was bland without the herbs)
      Each (this is in order):
      2-3 leaves spinach
      14g/0.5 oz leftover spiral ham
      7.5g cheese of your choice (I used cheddar, colby, and mozzerella. Feta would have been great)
      Then fill cups to 2/3ish with egg mixture

      15 minutes at 375. I overcooked some and they were not as good. Bacon might have been more flavorful but less hearty.
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