Even though breakfast is touted as “the most important meal of the day,” it’s always the first one to get knocked off the agenda. With the morning shuffle of getting dressed and out the door to school and work, it’s understandable that grabbing a granola bar or forgoing breakfast altogether are usual occurrences. But skipping breakfast in favor of a stomach full of coffee sets you up for an inevitable crash and a thrown-off eating schedule. Thankfully, I found an easy fix for our bad habit: Breakfast Egg Muffins.
Why I Love This Recipe
Caitlin Bensel, Food Styling: Torie Cox
These eggy bites are basically bite-size versions of your favorite big-batch breakfast casserole. They’re just the filling meal you need to start the day on a bright note. Perhaps the best part about this recipe is that it’s totally make-ahead. They store well for a week in the fridge, so if you spend 40 minutes from start to finish on this recipe on Sunday, you’ll be able to enjoy it all week without grabbing a granola bar or worse, missing breakfast altogether. And because of their compact nature, you can eat them on the go, so there really is no excuse.
What You’ll Need
Caitlin Bensel, Food Stylist: Torie Cox
The ingredient list is simple, with items you probably already have on hand: ground sausage, eggs, milk, bread, scallions, shredded cheese, and a few seasonings.
Substitute Favorite Ingredients
One thing I love is that this recipe can also be adjusted to fit your taste and what’s in your fridge. You can swap the sausage for chopped bacon or ham, or totally omit the meat. You can add chopped veggies to amp up the nutrition, and use any shredded cheese of your choice. I like combos such as bacon, broccoli, and Cheddar, ham, spinach, and Gruyère, or chorizo, bell peppers, and onion. This recipe can tailor to you and your grocery list.
How To Make It
Caitlin Bensel, Food Stylist: Torie Cox
The most effort you’ll put into making this recipe is cooking and draining the sausage. From there, you simply mix together the ingredients and pour them into your muffin tin. One of the most important instructions for this recipe is to generously coat your tray with cooking spray or line it with parchment muffin liners. If you don’t, you’ll only get half of an egg bite from each well, and you’ll be soaking your pan for hours to try to remove stuck-on egg casserole!
My Final Review
Survey says: This recipe is a total keeper! It’s quick, easy, filling, and totally customizable. My husband and one-year-old son agree, too.
This article was written by Mary Shannon Wells from Southern Living and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
