Easy, make ahead egg muffins are a great thing to have in your freezer on those busy mornings! I don’t know about you, but these winter mornings make it hard for me to jump out of bed without hitting the snooze button a couple of times! Having these complete-breakfast-muffins ready to pop in the microwave will let you sleep in and still be on time for work.
Just coarsely cut up a few slices of bread. Dry or stale bread works fine. Oh wait, that is all gluten free bread!! You will need about half a slice of bread per muffin cup.
Sprinkle some cut up veggies, meat or cheese over the bread. Break some eggs into a bowl and beat until combined. You will need about half an egg for each muffin cup. Pour the egg over everything until the level is not quite to the top. Bake at 350 degrees until egg is set, probably less than 15 minutes.
The egg will soak down into the bread and hold it together . This is a complete breakfast and two would be a nice serving size as each one has about half and egg and half a piece of bread. After they are cool I like to seal them in a freezer bag and store in the freezer. If you take a couple out the night before they warm up faster in the microwave, but it works to cook them while frozen.