Doin' Some Cookin'... Breakfast Egg Muffins

Breakfast Egg Muffins are so easy to make and easily adaptable for ingredients you have on hand.

I followed this recipe from the Healthy Recipes blog and did as they did using beef. Not a traditional "breakfast" food item I use so it was no big deal making these for dinner instead. Word from the wise, using beef made these essentially a burger topped with an egg. Not at all what I was thinking an egg muffin would be. Next time I would use spicy pork sausage for more of a "breakfast" egg muffin.

I also want to try and scramble the eggs with some veggies and fill the meat shells with that instead of cracking the egg whole.

Serve these egg muffins with a side of fresh berries and you've got a filling meal.

Breakfast Egg Muffins

Adapted From: Healthy Recipes

Makes 8 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 lb lean ground beef
• 2 tsp sea salt
• 1 tsp dried thyme
• 4 tsp garlic, minced
• 1 tsp Cajun seasoning
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 large eggs

And Action:

Preheat oven to 400 degrees. Place eight 7oz ramekins brushed with olive oil on a large baking sheet.

In a medium bowl, mix the beef and seasonings until well combined. Divide the meat mixture into 8 equal portions and press into each ramekin. Pressing the meat until it covers the bottom and sides of the ramekins creating a shell.

Break an egg into each meat shell. Sprinkle the eggs with salt and pepper. Bake until eggs are set, about 30-35 minutes. Remove from the ramekins and allow to cool for 5 minutes. Enjoy!