I have seen things similar before but have never actually made them. We had Rob’s parents over for the day on Conference Sunday and I wanted to make a yummy but easy breakfast. These took me less than 10 minutes to put together and took about 18 minutes in the oven. Super fast and easy and super delicious!

Everyone loved them and Rob declared them Muffelettes! I even made some in the mini muffin tin and chopped the veggies super small and gave one to Olivia. She has been really liking scrambled or fried eggs lately but I wasn’t holding my breath. She took about two bites and then shoved the rest in her mouth. Mom win!

These are really versatile, you can add any veggies or meats that you want. Cheese or no cheese…but honestly, why wouldn’t you add cheese?!? They also freeze amazingly. Put them all in a gallon sized bag, pull one or two out and throw in the microwave for 30+ seconds and they taste just as good as when you first made them. They would be perfect for those crazy mornings when you are trying to get yourself or all your kids out the door on time. Warm them up and they make a great breakfast in the car! Let me know what you think of them!


Makes 18-24

12 eggs
3/4 cup milk or cream or a combination
1/2 cup shredded cheese
1/4 cup diced red pepper
1/4 cup diced mushroom
1/2 cup diced broccoli
1/2 cup diced ham
Salt and pepper

Whisk together eggs, milk/cream, salt and pepper until combined.

Generously grease muffin tins. Put some of each of the remaining ingredients in all of the muffin tins. Pour the egg mixture on top and fill each tin up about halfway.

Bake in a 350 degree oven for 15-20 minutes, until eggs look set and tops are golden brown.

I let them cool for a couple of minutes and then popped them out to make sure they didn’t stick.

Eat warm or throw in the freezer to reheat later!


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