Daniel’s Egg Muffins


Guys, this is my husband (circa 2013). He looks a bit older, now.

He loves foooooood. It makes him really happy.

Unfortunately, I love the culinary chase. If a cookie takes three to five hours to make and has at least seven different components that you have to make from scratch, I’ve probably made it.

On top of this, I like to make sure everything is a nutritional superstar, before it goes onto our plates. This kiiiiiills the spontaneity my husband used to have with breakfast. After my massive overhaul of what we’re eating, he can’t just reach up in the pantry for some Kashi.

On the plus side, instead of quick breakfasts filled with not-so-great ingredients, we now have leisurely breakfasts of homemade sourdough bread, butter from grass-fed cows, and lovely eggs fixed in a variety of ways. It’s amazing! He makes roasty toasty coffee in his pour-over, and I make us the food (sometimes with sizzling bacon).

Our seminary schedule is awesome.

Most of the time.

When he opens at the coffee shop, ain’t no way that I’m going to be up at 5:45, making our usual egg and toast breakfast. So, normally on his earliest mornings, he has untoasted bread with peanut butter. *cue the Oliver Twist music*

There is only one thing that remedies this in our house.

Egg muffins.

These hearty nuggets of golden egg goodness can be warmed up in the microwave, scarfed down in seconds flat, and at the ungodly hour of 6:00 a.m., my husband can feel like he’s had a homecooked meal.

God help him.

For all you other early birds out there, this recipe goes out to you.

Breakfast Egg Muffins

I adapted this recipe from the one I found on wholesomemommy.com

About 36 tater tots, thawed*

10 large eggs

1/3 cup raw whole milk

shredded cheese (like cheddar or a Mexican blend)

1/2 lb. cooked and crumbled breakfast sausage

refined coconut oil, bacon grease, butter, or lard for greasing the muffin tins

Grease a 12-cup muffin tin really well with the oil of your choice. I have used lard most recently, with the best results yet. Preheat the oven to 350° F. Put three tater tots into the bottom of each muffin tin. Smoosh down with your fingers to split them up, and to create a kind of hash-brown-y layer. Divide the crumbled sausage between the muffin tins, then sprinkle each with a layer of cheese. Beat the eggs well, then add the milk slowly. Salt and pepper to taste, and throw in any other spices you’d like. Keep whisking until really combined. Pour the egg mixture onto the other layers in the muffin tins, making sure you pour evenly into each one (you don’t want to run out before you fill them all up). Bake for 20-23 minutes, or until golden on the top and domed. Cool them down, then refrigerate. Eat within a week (if they last that long).

*Please consider using three baked potatoes, peeled and cut into chunks, in place of the tater tots. This was a “baby step” recipe of mine that I no longer make, since I don’t have any room in my diet anymore for industrial seed oils, like canola.


Thaw out these bad boys. Sometimes I sling them in the oven to make it go faster.


I got this sausage from some really sweet ladies at the Dallas Farmers Market. I’m never going back to Trader Joe’s chicken breakfast sausage again!


Get yo’ eggs all ready to whip up.


Add some colorful, nutritious sea salt.


Add freshly ground pepper, and a little dash of paprika for fun.


Divvy up the crumbled sausage.


Scatter the cheese over the sausage layer.


Fill the cups up with the egg mixture. I know it doesn’t look very appetizing at this stage, but just wait.


Get those little guys in the oven for about 20-23 minutes.


They’ve improved a little in looks, since the last time you’ve seen them.


Finagle the muffins out of the tins, using a flexible silicone spatula.


Let them cool on a rack.



These muffins are a little compromise-y, thanks to the manufactured tater tots, but they still make for an amazing way to start the day.

Especially if you’re this guy.


Wishing you smiles and a lot of joy in your day, friend.




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