There's nothing like a big breakfast at home, and I don't mean just the food. It's having the time to lounge around and enjoy a leisurely breakfast in your PJs while spending time with your family. However, even on the weekends it is rare to have the time for a lazy breakfast.
One of my favorite things to make when I cook a big breakfast is a fritatta, but who has time for that on a busy weekday morning? Just because you don't have the time for a fritatta doesn't mean you need to grab a bagel and run. Instead, turn your favorite omelette or fritatta into a muffin and you have breakfast that will travel easily and reheat well.
You can make these with any combination of ingredients that you like. There are just a few general steps -
- Beat the eggs (4 extra large or 5 large eggs will make 6 muffins)
- Saute your meat and veggies
- Add meat and veggies to eggs
- Pour into muffin tins
- Bake for 15-20 minutes
Once cooled I wrap them in packs of 2 and will reheat them for breakfast for up to 3 days. To reheat, just pop them in the microwave on medium for 15-20 seconds.
- 4 Extra large or 5 large eggs
- Salt and pepper
- 2 Tbsp light cream or milk
- Optional: shredded cheese
- 1/3 c ground breakfast sausage
- Chopped veggies, about 1/2 c total
- Olive oil
- Preheat oven to 400 degrees
- Grease your muffin tins or use cupcake liners
- In a large mixing bowl, beat eggs with salt, pepper, and cream. Stir in the cheese, if using.
- Heat olive oil in a saute pan; add meat until browned. Add veggies and cook until tender.
- Add veggie/meat mixture to eggs and stir.
- Ladle egg mixture into muffin tins, filling to 1/4 inch below the top.
- Bake 15-20 minutes, or until the eggs are set and the tops just start to lightly brown.