Breakfast Egg Muffins 3 Ways

Whisk the 9 eggs into a bowl. Each muffin requires approx. slightly more than 1 egg to make. So, depending on how many muffins you are making – follow this general rule.

Start preparing the ingredients for the regular egg muffins by steaming the broccoli florets for 8 minutes or until fork tender (in the alternative you can roast the florets for 15 minutes on 350 °F/176 °C).

Brunoise (small dice) the sweet peppers.

For the slider ones break or cut the sausage into small pieces and cook the sausage into a pan or skillet over medium heat until golden brown (usually takes 5 to 7 minutes, keep longer for a crunchier result).

Wash the Kale and clean it by removing the thicker stems at the bottom of the leaves.

Break or cut the lettuce leaves to fit into the slider buns and leave aside ready to be put into the bun when the muffins are ready. Slice the whole tomato and keep it aside to go with the lettuce into the bun when the muffins are ready. For the bacon-wrapped ones, we need to use a ring mold or cookie cutter to cut 4 round pieces of white bread to fit into the bottom of the muffin molds. This will also help to capture some of the fat coming from the bacon during the cooking process and it will make it deliciously juicy!

If you have bought cheddar and swiss cheese sliced then you need to dice the slices, if you bought the shredded cheese you are set to go. Now let’s compose our muffins. Add a little bit of egg wash (beaten eggs) into the bottom of all your muffin molds (of your muffin tray) just enough to cover the bottom surface.

For the first 4 regular muffins add the cooked broccoli, brunoise peppers, and cheddar in equal parts into 4 of your 12 muffin molds. NOTE: If you have leftover ingredients, you can always beat more eggs and make more muffins! Or just sautee in a pan and serve hot on the side! Also, make sure you squish all the ingredients right into the muffin molds (of the tray you are using) up to a fourth of an inch from the top edge (90% full approx.) Cover with more egg wash, just enough to cover your ingredients. NOTE: Do NOT fill up to the top because the muffin will increase in volume and overflow during cooking time. Repeat the same steps (10 to 12) to compose the 4 muffins we will use for our muffin sliders, but use the other ingredients in the ingredients section (the sausage you have cooked, kale, and swiss cheese).

Now we compose the bacon-wrapped egg muffins. Lay the 4 bacon slices around the vertical “walls” of the remaining 4 muffin molds. Lay the 4 round cut white bread onto the bottom of the 4 muffin molds where you have your bacon. Break open 1 whole egg for each muffin mold (4 whole eggs for the 4 muffin molds) where you have your bacon and white bread and top with the cheese in equal parts. Bake at 350 °F/176 °C for 18 to 22 minutes depending on your oven. Let the muffins cool. Then run a knife along the outer edge and remove each muffin.

Plate all your muffins at room temp or warm. To make the 4 egg muffin sliders just fill each bun with one egg muffin (with the sausage, kale, swiss), lettuce, and one slice of the tomato. Enjoy! ADVICE: If you are using single ceramic muffin molds chances are that you will need 2 eggs per mold to fill it up. The best part about these muffins is that they make for an easy breakfast meal prep. You can make a batch on Sunday and enjoy them all week long. Store them in the fridge for up to three days, or in the freezer for up to two months. Just make sure to place them in sealed containers or freezer-safe bags to keep them fresh.