Single Serve Egg Muffins

I had friends coming in from out of town and I was planning a nice brunch at home for us. While I was out shopping, I came across individual frittatas in a disposable muffin tin at the absurd price of $8.99 for a quantity of 6. I bought them. At that price I thought “They have to be good.” Right? Wrong. They were terrible. I have come to terms with it because the price alone was worth what has now become my obsession. It inspired me to start making my own egg muffins! (I am trying to come up with a more creative name so feel free to send along some suggestions!)

Here is the best thing about egg muffins- I can make days worth of them in one cooking session and just simply reheat. For years I have been making egg whites with spinach and low fat mozzarella for my standard breakfast and now I am doing it only twice a week and just reheating. I love them! For Brett or when I feel like indulging a bit, I make regular eggs rather than egg whites.

First I pre-heat my oven to 375. Then I spray my good quality, non stick muffin pan (which I bought just for this recipe) with olive oil spray. Then I whip up my eggs, salt and pepper and a touch of milk or cream. I add in my fixings. (spinach and mozzarella, ham & swiss, mushroom and cheddar, shredded potato & onion- you get the idea!) Pop them in the oven for about 20 minutes, check to make sure they are done and Voila! We do not own a microwave, so we reheat them in the oven at 350 for about 6-7 minutes. I am sure you could reheat in the microwave in 30 seconds or less. They stay perfectly fresh for several days.

I hope I have inspired you to give egg muffin-ing a try! You are sure to love it!

UPDATE!
November 27, 2012
I am still going strong with my Egg Muffins! In the photo below I show two varieties: Bacon, Scallion,Cheddar and Asparagus with Gruyere. I plattered them with some Trader Joe’s Hash Browns and Organic Turkey Sausage for an impromptu breakfast for four!