Egg muffins are a staple breakfast dish in our house. They are like mini-frittatas made with egg, cheese, and whatever else is on hand (leftover bacon, cold cuts, ham, spinach). They are pretty foolproof, and can be made with whatever you have on hand; they are also good even without meat. They reheat well, so they are great as a quick breakfast for my husband before work. I usually make a batch on the weekend, and then he can pull two out to reheat in the toaster oven.
8 large eggs, preferably from pastured chickens
1/2 c. whole milk kefir (you could use whole milk instead)
1/2 tsp. freshly ground pepper
1/4 tsp. salt
4 ounces thinly slices ham, chopped
1/3 c. grated Parmesan cheese
1 Tb. dried basil and/or parsley
2-3 Tb. butter
In a medium bowl, lightly beat eggs by hand with a whisk or fork. Add all remaining ingredients (except butter) and stir to combine. Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven). Add a small dollop of butter (~1/2 tsp) to each paper cup. Pour egg mixture into muffin tins, filling each one about 2/3 full.
Bake at 350 degrees F for about 15-20 minutes, until set. They will puff up while baking, but then deflate once removed from the oven. If I am making these to serve as breakfasts for later in the week, I will pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle.
They are good as-is, or even with a little pat of butter on top!
This recipe is part of Fight Back Friday at Food Renegade and Pennywise Platter at The Nourishing Gourmet!