You can definitely mix up the ingredients, like you would an omelette or egg scramble. The recipe below makes about 8 or 9 muffins. Ingredients
- 8 eggs
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 slices prosciutto, cut into pieces
- 1 tomato, chopped
- 1 tablespoon chopped chives
- 1/4 cup grated parmesan cheese
- Preheat oven to 375 degrees.
- Add eggs, milk, salt and pepper to a bowl. Beat together. Mix in prosciutto, tomato, chives and parmesan.
- Grease muffin pan and pour mixture evenly into muffin cups, so they’re about 3/4 full.
- Cook for approximately 30 minutes or until egg is set.
You can freeze them. Use the regular sized muffin tins or I usually make a crustless quiche in a 9×13. After I bake it, I cut big brownie sized squares and then I freeze half of them for later.
I have the same question as Terri can you freeze these? Of so how would you reheat. Also if not how long do they stay fresh in the fridge?
I have kept them in the fridge overnight but that is it. With my family they dont last very long.
Another quick question, what size muffin tin are you using? Jumbo, regular or mini? Thanks!
mini :)
Hi,
I’m looking for a healthy breakfast that is high in protein and I think this would be excellent. Do you freeze these? How long do they stay fresh in the refrigerator?
Thank you!
Terri
I haven’t tried freezing them sorry Terri.
SO do these come out of the muffin pan easily for you?
yes easily with some non stick spray prior to baking