Morning Muffins and Midday Snacks

Who doesn’t enjoy a lovely and relaxed meal, especially a hearty breakfast? Perhaps bacon and eggs surrounding hashbrown potatoes and home baked bread? Our family enjoys hand-churned butter and homemade wild violet jelly on our homemade bread. However, life can become busy for most of us and time is a valuable commodity which we must budget as we do our finances. We don’t always have the time or the inclination to prepare delicious sit-down breakfasts or lunches. Diligent Homemakers aspire to be good stewards of our resources: time, money, food and our own energy. We are seeking ways to balance and maintain each of these resources for which are truly grateful.

 

A challenge for most of us busy folks in this day and age is to offer our families meals and snacks which are convenient to prepare and are economical and healthy. Handheld sandwiches and muffins are not new concepts. However, many are finding that adding more protein to our diets benefits energy levels and blood sugar numbers. Consider protein-rich handheld muffins for power-packed breakfasts on-the-go or for midday snacks. A trip to a coffee shop these days will reveal that high-protein egg-based muffins and handheld sandwiches are available on-the-go. These tiny protein-packed muffins, or mini-quiches, can be quite expensive. We can make them at home at lower cost.

 

One of our family’s favorite foods to have on hand are muffins, primarily my famous Banana Chocolate Chip Muffins or my mother’s Bran Muffins. We typically double the recipes but they still don’t last long as they are grabbed for quick meals and snacks. For those in our family who are working to replace grains with protein, we make what we call Egg Muffins. These are basically individual quiches. Ingredients can vary and are not at all difficult to make. Use petite or traditional sized muffin tins for these delights.

 

 

Making Egg Muffins can be a fun activity for the family or a group. Set out a variety of ingredients and have folks build their own muffins, almost like a build-your-own pizza. The combinations truly are limitless, offering variations to please anyone.

 

Consider Ingredients and the Costs

 

Use what is available for these handheld meals. Eggs are the main ingredient and the base that give Egg Muffins their form. Many folks these days are discovering the many benefits of owning a flock of hens. The financial benefits of daily fresh eggs can’t be overlooked in today’s economy.

 

For those who raise animals or hunt, use what protein is available. Any protein may be considered and must be cooked before baking into the Egg Muffins. Typical proteins are ham, bacon, sausage, however, others work fine. Try venison, chicken, ground beef, ground pork.

 

Have a garden? Consider adding those garden jewels to the morning Egg Muffins. Produce such as most any pepper, onion, garlic, herbs, broccoli, summer squash, carrots, and asparagus will work very well. Greens such as spinach and tender kale cooperate well in these miniature quiches. Produce will need to be pre-cooked or lightly steamed before baking in Egg Muffins.

 

Typical cheeses are cheddar, Colby Jack, or Swiss. Try adding a bit of Asiago, Mozzarella or even soft cheese like cream cheese or any homemade cheese.

 

Egg Muffins are a fantastic way to transform leftover bits of meat and vegetables! Use leftover roast beef or Sunday’s roast chicken with Monday’s leftover cooked carrots or steamed broccoli. Even cheese that has dried out on the edges will work just fine in these muffins.

 

 

 

 

Storing

 

Any muffins, whether grain-based or egg-based, may be baked and frozen for later use. Simply wrap well and store in an airtight container in the freezer. When ready to enjoy, just thaw and eat. Egg Muffins may be re-heated in an oven for a short time, if desired. If leaving muffins on the kitchen counter or in the refrigerator, be sure to store in an airtight container. This one is perfect for muffins due to the shape and airtight lid. 

 

 

 

 

 

What You’ll Need

 

eggs (common denominator for each recipe)

additional protein of choice (ham, bacon, venison, beef)

cheese (your choice or omit, if desired)

milk or cream

vegetables (your choice or omit, if desired)

seasonings (salt, pepper, mustard, Worcestershire sauce, etc., as desired)

 

 

Ideas for Egg Muffins

 

Spring Garden Egg Muffins

ham, fresh herbs, broccoli, cheddar cheese

 

Summer Garden Egg Muffins

bacon, green peppers, onions, shredded carrots, mustard, mozzarella cheese

 

Hearty Egg Muffins

ground beef or venison, red bell peppers, onions, mushrooms, Worcestershire sauce, Colby-Jack cheese

 

Spinach Egg Muffins

bacon, spinach, dill weed, Dijon mustard, mild Cheddar cheese

 

Pizza Egg Muffins

chopped pepperoni, sausage, desired pizza toppings, mozzarella cheese, Italian herb blend

 

 

 

What combinations will your family enjoy? The options are endless. Begin with this basic recipe and adapt to your tastes.

 

 

 

 

 

 

Ham and Cheese Egg Muffins Recipe

Click here for a printable version

Makes 12 traditional or 24 miniature-sized muffins

 

5 eggs, beaten

1/3 cup milk, or half-and-half

½ teaspoon Italian herb blend

1/8 teaspoon salt

¼ teaspoon black pepper

½ teaspoon dry mustard

¾ to 1 cup chopped, cooked ham

¾ to 1 cup shredded cheese (try Cheddar, Swiss or Mozzarella)

 

In mixing bowl, whisk eggs, milk, salt, pepper, Italian herbs and mustard. Grease muffin tin with cooking spray. Distribute ham into muffin tins. Sprinkle cheese over ham. Evenly pour egg mixture over other ingredients. Fill muffin cups almost full. Bake 375F for 20 minutes. Test doneness by inserting a toothpick or knife into a muffin. If it returns clean, then the muffins are done. Remove to a cooling rack, plate or towel. Eat immediately or allow to cool before refrigerating or freezing. Wrap well and store in a round airtight container. 

 

 

 

 

 

 

Blogpost Author

Mrs. Katie of Heritage Ways educates and encourages homemakers by sharing her family's long-held homemaking traditions and knowledge. She resides near Ohio's Amish Country with her patient husband, the youngest two of their six children, a few fat chickens, and a feisty house cat. Mrs. Katie publishes an in-home newspaper which is written by and for homemakers. Visit her at Heritage Ways.com, Heritage Ways Instagram and YouTube. She’ll be the one wearing an apron and counting her blessings. Email Mrs. Katie at mrskatie@heritageways.com.