Frugal Freezer Egg Muffins

bacon egg and cheese freezer muffins

I’ve been having trouble finding time for breakfast before I start working from home at 7am in the mornings. I wanted something healthy and homemade, so I made a ton of these egg muffins this weekend and frozen them in bags of 4 for breakfast.

Pro-tip: These are so much easier to get out of the pan if you use a silicon muffin pan.

Here’s my recipe:

Frugal Freezer Egg Muffins

Ingredients

  • 24 broccoli tots (you can also use tater tots or corn tots)
  • 4 slices of cooked bacon, diced
  • 1 cup of softened ricotta cheese
  • 7 large eggs
  • 1 cup of shredded mozzarella cheese

Directions

  1. Microwave tots for 2 minutes until thawed. 
  2. Grease each muffin cup with olive oil. 
  3. Smash two tots into the bottom of each muffin cup to make a crust. 
  4. Sprinkle bacon in each cup. 
  5. In a bowl, mix the eggs and softened cheese together with a hand mixer for 1 minute or until completed blended and just slightly frothy. 
  6. Pour eggs into each cup. 7 large eggs should fill 12 cups. 
  7. Bake for 20 minutes on 350 degrees. 
  8. Remove pan and sprinkle on the mozzarella cheese. Bake for 5 more minutes until the cheese is melted. 
  9. Let cool completely. 
  10. Slide a butter knife around edges and then remove eggs. 
  11. Freeze on a tray for 20 minutes until an hour, then remove and place in freezer bags and re-freeze. 
  12. When you’re ready to eat, microwave on a plate for 3 minutes on high. 

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