Freezer Friendly Egg Muffins

I was looking for a way to add more protein, veggies and variety to our breakfast and came up with the perfect solution, egg muffins. They’re quick, easy and portable. Perfect for a busy family.

Below are the ingredients I used but you can easily substitute the veggies, sausages, cheese for what you have or prefer.

Ingredients:

  • 10 large mushrooms
  • 12 sausage links
  • 1-2 bell peppers
  • 6 cups kale
  • 1 carton of Hashbrown potatoes (or a frozen bag will do)
  • 18 eggs
  • Shredded mozzarella cheese

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  • If you’re using the carton of hashbrowns follow the directions and add water to carton to cook.
  • Slice and cook sausages in pan
  • Dice peppers and add to cook with sausages
  • Chop and add kale to cook last

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  • Once everything’s fully cooked in the pan place it in a large bowl.
  • When hashbrowns are fully cooked, add to bowl and mix together
  • Add cheese (I used about 1.5 cups) and mix together

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  • In a separate bowl beat eggs together.
  • I added some garlic salt.

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  • Add eggs to bowl with mixture.

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  • Generously grease pan with cooking spray. DO NOT skip this step unless your arms need a workout while scraping your pans clean later.

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  • This kind of ice cream scooper works perfectly for filling the pans with the mixture.

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  • This recipe made enough for 24 large muffins

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  • 24 small muffins

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  • And there was a bit extra so I put it in a loaf pan.

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  • Bake at 350 degrees
  • Bake large and small muffins for 30-40 mins, until eggs are fully cooked.
  • Bake loaf pan for 1 hr or until eggs are fully cooked.

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There you have it. A delicious and healthy breakfast (or lunch, or snack, or dinner!)

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To freeze:

  • When cool, place muffins in a single layer inside a freezer Ziplock bag.
  • To prevent freezer burn place in refrigerator until cold, then freezer.
  • These warm up easily in the microwave. 45 sec – 1 min per large muffin.

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