Egg Muffins for Lazy Breakfast Lovers

You know when your alarm clock goes off in the morning and you hit the snooze button for an hour* and then scramble to get ready to be at work on time? Oh please, you know you do it too. Well, if you’re not a morning person. And if you’re a morning person, I’m honestly shocked you read our blog. Anyway, in the dash to get out the door, I’m guessing you skip breakfast. I know I do. And then I go to the deli beside my office building where they know my name, my order, and where I work because they just rock like that.

Daily deli breakfast, while delicious, is a bit of a burden to my waistline and my wallet. Now this presents me with some options, I could either (1) get up and out of bed earlier to make myself eggs in the morning because it only takes about 5 minutes or (2) make breakfast ahead of time and sleep in every morning. The clear winner here is obviously #2.

“But Sam,” you ask, “how do you make a delicious, protein-filled, low-carb breakfast in advance?” Good question. I’ll tell you how. You make egg muffins. Or quiche muffins. Or whatever you want to call them. This recipe comes from a blog via my boyfriend. The best thing about it is that you can customize and add/subtract things and still get a really tasty result.

The original recipe** can be found here:

Ham and Swiss Breakfast Muffins


  • 8 eggs
  • 4 Laughing Cow Swiss cheese wedges***
  • 8 oz.  Canadian bacon or uncured ham
  • 1/3 cup salsa
  • 3 mushrooms, sliced
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees and coat the muffin pan with vegetable oil or butter to prevent the egg muffins from sticking to the pan.
  2. Dice up the Canadian bacon or uncured ham and mushrooms.
  3. In a large mixing bowl,  mash up the cheese wedges with a fork.  Crack all of the eggs into the bowl and mix well with the cheese.
  4. Add the Canadian bacon, mushrooms, salsa, and a pinch of salt and pepper to the bowl and mix all ingredients together.
  5. Use a ladle to put the mixture into muffin pan. Leave a little room in each cup so that the muffins do not spill over. This batch will make between 10 and 12 muffins.
  6. Bake for 25 minutes.
  7. Carefully loosen the muffins when they are done baking and allow to cool before refrigerating.
ham muffin

Ready to make breakfast easy and yummy

egg muffin

The ham-heavy mixture

egg muffin 1

These cups runneth over

I, of course, did not follow the original recipe completely. I found these delicious uncured Irish ham slices (aka real meat), which was double the amount the recipe called for. Since I was leaving to go home for Christmas, I didn’t want any leftovers hanging out in my fridge. This presented a problem once I mixed everything together, as it was more ham than egg. I had two extra eggs hanging out in the carton, so I added those (for a total of 8). The mix still looked a bit ham-heavy, but I was past the point of no return. In the linked recipe, Holly neglected to mention how full to fill the cups in the muffin tin. Since one ladle scoop filled mine to the top, I just went with it. I was able to fill 10 of the 12 cups, which is perfect because that gave me two muffins for each day of the work week. If I would have known what would have happened by over-filling the cups, I could have made 12 neat and tidy egg muffins instead of this:

egg muffin 2

Guess who isn’t Martha Stewart…

Don’t fret. Once I got over laughing at the debacle that was baking these things, I texted that picture to my boyfriend, who also ran into that issue. He said the extras are really good (they were). So, if this happens to you, just peel off the overflow, plop those on a plate with a dash of hot sauce, and enjoy. Also, doubling up on the ham and adding an extra two eggs worked out perfectly. I will continue to make that mistake.

Each morning, I take two of these to work and heat up for about 30 seconds before digging in. My boyfriend likes to eat them cold, so to each their own. I’m looking forward to trying this with bacon and other veggies too. I feel like you could almost take any omlette you like and just make it into egg muffins. I’ll let you know how the spinach and feta ones turns out…

* During this hour you thought you would spend it by snoozing once, getting up and doing some morning yoga, catching the news, making breakfast, getting ready, and leaving for work at a reasonable time. HA!

** The original recipe calls for these Hormel Canadian Bacon slices. I can’t think Hormel without wanting to vom, so find a better substitute. Plus, those ham things in the link look tragic and tasteless. She also suggests using cooking spray to spray the muffin pan. Just don’t.  That shit is not good for you. I could also go on about how low-fat really isn’t good for you, but this guy  is much better at explaining. I’ll step off my soap box now…

*** I’m not a big fan of Laughing Cow cheese because, while delicious, it’s not exactly real cheese. Unless you think over-processed cheese flavored goo is real and not full of shit you shouldn’t put into your body. It’s fucking tasty though, I’ll give them that. I was pressed for time when I made this. Next time, I’m going to try shredding some cheese or something…