Eggs in a muffin pan...

Gemmz2014
Gemmz2014 Posts: 220
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

  • Mandylynne1979
    Mandylynne1979 Posts: 59 Member
    sounds good!!
  • Gemmz2014
    Gemmz2014 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:
  • fitcrystal1121
    fitcrystal1121 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?
  • Gemmz2014
    Gemmz2014 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.
  • LeahFerri
    LeahFerri 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!
  • clodia2
    clodia2 Posts: 51
    I do something similar... Egg White, Spinach, mushroom, turkey pepperoni and cheese.
  • christmre
    christmre 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.
  • Dugleik
    Dugleik Posts: 125
    I'm putting eggs on my grocery list.
  • Gemmz2014
    Gemmz2014 Posts: 220
    Thanks for the great ideas!!
  • ttidwell81
    ttidwell81 Posts: 12 Member
    What is the calories?
  • Gemmz2014
    Gemmz2014 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.
  • hmaddpear
    hmaddpear Posts: 610 Member
    Wow, that sounds awesome! I'm so going to try this, thanks!
  • skinnyfat1982
    skinnyfat1982 Posts: 6 Member
    try adding ground turkey sausage too!
  • Sis359
    Sis359 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:
  • ttidwell81
    ttidwell81 Posts: 12 Member
    Thanks!!!
  • kerryforward
    kerryforward 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?
  • Chellebear01
    Chellebear01 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.
  • 1two3four
    1two3four 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?
  • kerryforward
    kerryforward 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?

    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.
  • thatshistorical
    thatshistorical 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.
  • cristenjo
    cristenjo Posts: 35 Member
    Yum
  • cristenjo
    cristenjo Posts: 35 Member
    Yum
  • dclark566
    dclark566 Posts: 330 Member
    Great idea! Easy breakfast grab if they are pre-made up like that!
  • Amanda_Gx6
    Amanda_Gx6 Posts: 320 Member
    bump
  • cristenjo
    cristenjo Posts: 35 Member
    Yum
  • awidener1102
    awidener1102 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.
  • dewaltfan
    dewaltfan 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
  • nielsonfam
    nielsonfam Posts: 138 Member
    bumping
  • smelius22
    smelius22 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!
  • lilawolf
    lilawolf 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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