Muffin Tin Egg Bits
Make-ahead breakfast recipe! These muffin tin egg bites are an easy make ahead meal for hectic mornings. Mornings are crazy, but you wanna feed your kiddos a homemade and nutritious breakfast; I got you.
Make a big old batch of these on the weekend and you will be set for the week.
INGREDIENTS
10 large eggs
1/4 cup heavy whipping cream (or milk)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup shredded cheddar cheese divided
Cooked meat and veggies of choice
INSTRUCTIONS:
Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray.
Smush a thawed tater tot into the bottom of each tin. Fill with meat, veggies and cheese. Whisk together eggs, cream and spices. Fill the muffin tins.
Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
Store leftovers in the refrigerator for up to four days.
Flash freeze the muffins. Put the muffins on a tray in a single layer and freeze them for about an hour. This will make it easier to pull out one muffin at a time.
Transfer to an air-tight container. Remove the egg muffins from the freezer, put them in a plastic bag or air-tight container, and put them back in the freezer to freeze completely. Store them in the freezer for up to 3 months.
How do you Reheat Egg Muffins?
To reheat the egg muffins, place one frozen muffin on a plate. Cover it with a bowl and put it in the microwave.
