Breakfast Egg Muffins

Breakfast is often considered the most important meal of the day, yet many college students tend to skip it, often citing a lack of time as the reason. But what if breakfast could be quick, easy, and budget-friendly? A perfect solution for busy students is these egg muffins! These muffins, by Susie on Allrecipes.com, can be prepared the night before, making mornings effortless and stress-free. With minimal effort, you can enjoy a nutritious start to your day. No more excuses—fuel your body and mind with a wholesome breakfast!

Cost Breakdown

Ingredient	Amount Needed For Recipe	Unit Cost of Ingredient	Recipe Ingredient Cost
Eggs	10	$5.97/12 eggs	$4.98
Cottage Cheese	1/2 C. (4oz)	$2.94/24 oz	$0.49
Shredded Ham	1 C. (6oz)	$3.24/8 oz	$2.43
Spinach	1/2 C. (1oz)	$2.18/6 oz	$0.36
Swiss Cheese	1/2 C. (2oz)	$4.22/16 oz	$0.53
Salt	1/2 tsp. (.01oz)	$0.67/26 oz	$0.01
Pepper	1/4 tsp (.05oz)	$2.08/1.5 oz	$0.01
Total Cost		$21.30	$8.81 Total per serving: $1.47

Process

• This recipe has a ton of variations! There are so many optional ingredients that you can load these breakfast egg muffins with to accommodate different dietary needs! We chose to use shredded ham, spinach, and Swiss cheese, but feel free to use whatever add-ins you already have in the fridge at home. By following this approach, you can prepare a meal that is both more budget-friendly and minimizes food waste. 

• Before you begin cooking, gather and prepare all your ingredients and tools in advance. This will help streamline the process, ensuring efficiency and preventing unnecessary movement around the kitchen.  

• Preparation (Mise en Place): Preheat your oven to 375* F. Chop/grate the ingredients you will be using. In this picture we grated the Swiss cheese, and chopped the spinach and ham.

• Once you have finished chopping and grating the ingredients you have chosen for the egg muffins, it is time to measure the ingredients that go into the food processor. This will be the eggs (10), cottage cheese (½ cup), salt (½ tsp), and pepper (¼ tsp). Throw these ingredients into the food processor and begin blending until smooth. You don’t want any chunks from the cottage cheese left in the mixture.  

• Once the mixture is smooth, pour it into a different bowl and add in the ham (1 cup), Swiss cheese (½ cup), and Spinach (½ cup). Mix these ingredients gently by stirring with a spoon. (See how to do this down below in the video) Once all mixed in, generously spray or coat muffin tin with oil. If you don’t have a muffin tin, you could also put the mixture into a baking pan. Another option would be to use cupcake liners to minimize sticking. Below is a video showing you how:

• The egg mixture will rise in the oven, so only each one ¾ full. Put the pan in the oven for about 18 minutes, or until they are no longer wet in the middle and golden brown on the top and edge. 

• When you remove the egg muffins from the oven, they will puff up but naturally deflate as they cool—this is completely normal. Once they have fully cooled, they are ready to enjoy!

• Here’s a helpful tip: If you plan to freeze or refrigerate the egg muffins, slightly undercook them. They should be fully set in the middle but not golden brown on the outside. This prevents them from overcooking and developing an unpleasant texture when reheated in the microwave.