Egg Muffins
Mornings can be hectic, but this easy egg muffins recipe makes breakfast simple. These protein-packed bites are great for busy days. They let you start your day with a healthy meal.
Equipment
- 12 cup muffin tin cup muffin tin is used to bake the egg muffins.
- 1 Mixing bowl To whisk the eggs and combine the ingredients.
- 1 Whisk To beat the eggs and milk together.
- 1 Spoon or ladle To evenly distribute the egg mixture into the muffin cups.
- 1 Measuring spoons To measure ingredients like salt and pepper.
- 1 Parchment paper or silicone liners (optional) To line the muffin tin to prevent sticking.
Ingredients
- 12 eggs large eggs
- 1/4 cup milk or plant-based milk
- 1 cup shredded cheese optional, cheddar, feta, etc
- 1 cup chopped vegetables bell peppers, spinach, tomatoes, etc
- 1/2 cup cooked meat optional, crumbled sausage, bacon, or ham
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs and milk until smooth.
- Stir in the shredded cheese, chopped vegetables, and cooked meat (if using).
- Season the mixture with salt and pepper.
- Divide the egg mixture evenly among the muffin cups, filling them about three-quarters full.
- Bake for 18-22 minutes or until the muffins are set and golden brown on top.
- Allow the muffins to cool for a few minutes before removing them from the tin.
Notes
Tips & Variations
- Adjusting the Consistency: For fluffier egg muffins, add an extra tablespoon of milk or use egg whites for a lighter texture.
- Cheese Choices: Mix and match your favorite cheeses! Cheddar, feta, mozzarella, or goat cheese all bring different flavors.
- Herbs and Spices: Fresh herbs like basil, thyme, or parsley can brighten up the flavor. For a bit of spice, try paprika, garlic powder, or a pinch of red pepper flakes.
- Meat Alternatives: Try cooked chicken, turkey sausage, or crumbled veggie patties if you want to make them a little leaner or cater to specific diets.
- Veggie Variations: You can use zucchini, broccoli, or mushrooms as an alternative to bell peppers. Experiment with whatever veggies you have on hand for a unique taste every time!
- Sweet Variation: For a sweet twist, try adding a dash of cinnamon and a handful of chopped apples or berries for a breakfast muffin option.
Storage & Reheating
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Storage:
- Room Temperature: Store egg muffins in an airtight container at room temperature for up to 2-3 days.
- Refrigeration: For longer storage, keep them in the fridge for up to 4-5 days. Be sure they are fully cooled before placing them in the fridge.
- Freezing: Let your egg muffins cool completely after baking. Then, place them on a baking sheet and freeze for about 2 hours. Once frozen, transfer them to a zip-top bag or airtight container and store for up to 3 months.
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Reheating:
- Microwave: Place the muffin on a microwave-safe plate, cover with a paper towel, and microwave for 30-60 seconds, or until heated through.
- Oven: Preheat your oven to 350°F (175°C), and place the frozen egg muffin on a baking sheet. Bake for 10-15 minutes, or until warm.
- Toaster Oven: Wrap the muffin in foil and reheat at 350°F (175°C) for about 8-10 minutes