The People's Reciplex

Breakfast Eggs on the Go

I suspect you could easily double this recipe. These are a fantastic alternative to the $3+ breakfast sandwich and are wonderfully portable. You can refrigerate these for a few days and reheat as needed. Eaten plain or surrounded by an English muffin, they are fantastic for an on-the-go breakfast.


  • 8 large eggs (or egg substitute)
  • 1/4 c chopped onions
  • 1/3 c chopped mushrooms (or peppers, spinach, other veggie of your choice)
  • 1/3 c chopped sausage, bacon, meat of your choice
  • 2 – 6 oz shredded cheese (depending on how cheesy you like them)
  • Pepper/salt to taste.


  • Preheat oven to 350. Spray 6-cup muffin pan with PAM. USE A SILICONE PAN! SERIOUSLY! If you don’t have a silicone pan, grease the heck out of your aluminum one.
  • Beat eggs until combined and fluffy.
  • Mix all ingredients and distribute evenly in muffin tins.
  • Bake for 30 minutes or until eggs are puffy and set.
  • Cool and remove from pan.

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This entry was posted on Thursday, May 20th, 2010 at 5:38 am and is filed under entrees.

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2 Responses to “Breakfast Eggs on the Go”

  1. patdaddy says:

    What an awesome idea. I think I’ll try this!

  2. danar says:

    I tried this and they were delish! But I ignored the silicone pan issue and the eggs fused to my aluminum muffin pan like it was their job. Next time I’ll try greasing them with butter and may add a little milk to the eggs.

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