Egg Muffins

Egg Muffins

This is a great breakfast treat when you are on the go! You can make them ahead of time and put in the refrigerator for later. These are especially good for those early morning college tailgates. This was my first time making the muffins and it was so easy. I do not have the original link where I got the idea. Someone posted it on their Facebook page. I am listing the ingredients below but other than the egg, you can change out the ingredients to whatever you like, or in my case, what I had in the refrigerator.

4 – 5 pieces of bacon crumbled
5 eggs
2 regular size tomatoes chopped
5 – 6 basil leaves finely chopped
1/2 lemon
2 cayenne peppers finely chopped
Parmesan cheese shredded
Cheddar cheese shredded
Salt and Pepper


Preheat oven to 350 F. Mix the eggs together in one bowl. I use my 4 cup measuring cup b/c you have to pour the eggs into the muffin tins. Add salt and pepper to your liking and set aside. In a separate bowl, add the tomatoes, basil, and cayenne peppers. Squeeze the lemon over the mixture. Look at the mixture to see if you want to add more of one of these ingredients for balance. Otherwise, crumble the bacon into the mixture and add the cheese. I did not specify how much cheese to add because it depends on how much cheese you like. I would start with at least a tablespoon of each and add to your liking. Make sure everything is mixed thoroughly and give it a taste. If you like it, you are ready to add it to the muffin pan. If not, if you are like me, I like to play and add more things.

Now it’s time to add the ingredients to your muffin pan. Make sure the muffin pan has been greased and you have the muffin wrappers in your muffin pan. I am an organic freak so I user these muffin wrappers. Spoon in your tomato mixture into the muffin wrappers filling them about 2/3 of the way. Once this is done, pour in the egg mixture. Leave about 1/4 of an inch from the top. Bake for about 25 minutes or until the muffins have risen and are firm on top.