No, not Egg McMuffins. Well, like that, but better.
Egg McMuffins
Makes 18 muffins
12 eggs
2 teaspoons homemade taco seasoning
1 cup cheddar cheese, shredded
Extra ingredients of your choosing such as bacon, ham, green onions, bell peppers, zucchini, or mushrooms.
Preheat oven to 375 degrees. Layer muffin pan with liners and add your choice of “toppings.” Top with shredded cheddar.
Whisk eggs and seasoning together. Fill each cup with egg mixture.
Bake for 25 minutes.
egg muffins
Author: Rachel Schultz
Serves: 18 muffins
Ingredients
- 12 eggs
- 2 teaspoons homemade taco seasoning (link above)
- 1 cup cheddar cheese, shredded
- Extra ingredients of your choosing such as bacon, ham, green onions, bell peppers, zucchini, or mushrooms.
Instructions
- Preheat oven to 375 degrees.
- Layer muffin pan with liners and add your choice of “toppings.” Top with shredded cheddar.
- Whisk eggs and seasoning together. Fill each cup with egg mixture.
- Bake for 25 minutes.
Recipe modified from Kalyn’s Kitchen.
{ 8 comments… read them below or add one }
Just made these and they were fantastic! My husband and I both loved them. I will definitely be making more in the future. I used your homemade taco seasoning too……Also great!
That’s wonderful! Thanks.
Can you freeze these?
Sure thing!
xo
rach
such a cute brunch idea!
i agree! now that you mention it I need to make something for a women’s brunch at church coming up. maybe these are just the thing…
xo
rach
Recently found your blog. Love it all! I was wondering how long these muffins stayed good. How many days were you able to eat them and they still taste fresh?
Thanks Vera! We refrigerated them and they were good for about 3 days.
love,
rach