Egg Muffins

Why You’ll Love This Recipe

Egg Muffins are the perfect blend of savory flavors and hearty ingredients. They’re incredibly easy to make, and you can fill them with whatever veggies, meats, or cheeses you like, making them highly customizable. These muffins are high in protein, and they’re low-carb, making them a great choice for a healthy breakfast, snack, or even lunch. Plus, they can be made ahead of time and stored in the fridge or freezer for a quick and satisfying meal whenever you need it.

Ingredients

  • 8 large eggs

  • 1/2 cup milk (or dairy-free alternative)

  • 1 cup spinach, chopped

  • 1/2 cup bell pepper, diced

  • 1/2 cup onion, diced

  • 1/4 cup shredded cheese (cheddar, mozzarella, or a cheese blend)

  • 1/4 cup cooked bacon, sausage, or ham (optional, for added protein)

  • Salt and pepper to taste

  • 1/2 teaspoon garlic powder (optional)

  • 1/2 teaspoon dried oregano or basil (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

  2. Prepare the vegetables: In a small skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion, bell pepper, and spinach for about 3-4 minutes, or until softened. Remove from heat and set aside.

  3. Whisk the eggs: In a large bowl, whisk the eggs and milk together until fully combined. Add salt, pepper, garlic powder, and dried herbs, and mix well.

  4. Combine the filling ingredients: Stir the sautéed vegetables and any optional protein (bacon, sausage, or ham) into the egg mixture. Add the shredded cheese and mix everything together until evenly distributed.

  5. Fill the muffin tin: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way full. You should have enough to make 8-12 muffins, depending on the size of your muffin tin.

  6. Bake the egg muffins: Bake in the preheated oven for 18-22 minutes, or until the muffins are set in the center and lightly golden on top. You can check for doneness by inserting a toothpick—it should come out clean.

  7. Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve immediately, or store them for later.

Servings and Timing

  • Servings: 8-12 muffins (depending on the size of the muffin tin)

  • Preparation Time: 10 minutes

  • Cooking Time: 18-22 minutes

  • Total Time: 30 minutes

Variations

  • Veggie Egg Muffins: Use more vegetables like zucchini, mushrooms, or tomatoes for a vegetarian option. You can even add avocado for extra creaminess.

  • Meat Lovers: Add cooked bacon, sausage, or ham for a more filling breakfast or snack.

  • Cheese Variations: Try different cheeses like feta, goat cheese, or Parmesan for a unique flavor.

  • Spicy Egg Muffins: Add diced jalapeños, chili flakes, or hot sauce to the egg mixture for a spicy kick.

  • Low-Carb Version: Omit the milk and cheese and substitute with more vegetables like cauliflower rice or shredded zucchini for a lower-carb muffin.

Storage/Reheating

  • Storage: Store leftover egg muffins in an airtight container in the refrigerator for up to 4-5 days.

  • Freezing: To freeze, place the cooled egg muffins in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 2 months.

  • Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-12 minutes, until heated through.

FAQs

1. Can I make these egg muffins ahead of time?

Yes, egg muffins are great for meal prep. You can make them ahead of time and store them in the fridge or freezer for quick breakfasts or snacks.

2. Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites for whole eggs if you’re looking for a lower-fat version. You may need to adjust the quantity, using about 2 egg whites for each whole egg.

3. Can I add other ingredients to the muffins?

Absolutely! You can add extras like cooked quinoa, sautéed mushrooms, sun-dried tomatoes, or herbs to customize the flavor to your liking.

4. Can I make these muffins without cheese?

Yes, you can omit the cheese for a dairy-free version. The muffins will still be flavorful and delicious with the vegetables and eggs.

5. Can I use a mini muffin tin?

Yes, you can use a mini muffin tin for smaller portions. Just be sure to adjust the cooking time to 10-12 minutes, checking for doneness by inserting a toothpick.

6. How do I prevent the muffins from sticking?

Grease the muffin tin well or use paper liners to prevent sticking. If you use a non-stick muffin tin, it will also help the muffins come out easily.

7. Can I add some greens like kale or arugula?

Yes, you can use other greens like kale or arugula instead of spinach. Just sauté them first to soften and release excess moisture.

8. Can I make egg muffins without baking them?

These muffins are designed to be baked for a fluffy texture. However, you could try making them in a stovetop skillet, cooking them like a frittata, but the texture will be slightly different.

9. How can I make these egg muffins more flavorful?

Season the egg mixture with your favorite spices, like paprika, turmeric, or Italian seasoning. Adding a splash of hot sauce or a drizzle of pesto before serving will also enhance the flavor.

10. Can I double this recipe?

Yes, you can easily double this recipe to make a larger batch. Just use two muffin tins or bake them in batches, adjusting the cooking time if necessary.

Conclusion

Egg Muffins are a versatile, healthy, and easy-to-make meal that can be customized to fit your tastes. Whether you enjoy them for breakfast, a snack, or as part of meal prep, these muffins are packed with protein and nutrients that will keep you energized throughout the day. They’re also incredibly convenient, and you can prepare them in advance to enjoy all week long. With endless variations to choose from, Egg Muffins are sure to become a go-to recipe in your kitchen!

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Egg Muffins

Egg Muffins

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  • Author: Ava
  • Total Time: 30 minutes
  • Yield: undefined
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Description

Egg Muffins are a quick, easy, and nutritious breakfast option that’s packed with protein and can be customized to your taste. Made with eggs, vegetables, cheese, and your favorite seasonings, these muffins are baked in a muffin tin for a convenient, grab-and-go meal. Whether you’re preparing for a busy morning or meal prepping for the week, Egg Muffins are a healthy, delicious, and versatile choice that everyone will love.

Ingredients

  1. 8 large eggs
  2. 1/2 cup milk (or dairy-free alternative)
  3. 1 cup spinach, chopped
  4. 1/2 cup bell pepper, diced
  5. 1/2 cup onion, diced
  6. 1/4 cup shredded cheese (cheddar, mozzarella, or a cheese blend)
  7. 1/4 cup cooked bacon, sausage, or ham (optional, for added protein)
  8. Salt and pepper to taste
  9. 1/2 teaspoon garlic powder (optional)
  10. 1/2 teaspoon dried oregano or basil (optional)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

  1. Prepare the vegetables: In a small skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion, bell pepper, and spinach for about 3-4 minutes, or until softened. Remove from heat and set aside.
  2. Whisk the eggs: In a large bowl, whisk the eggs and milk together until fully combined. Add salt, pepper, garlic powder, and dried herbs, and mix well.
  3. Combine the filling ingredients: Stir the sautéed vegetables and any optional protein into the egg mixture. Add the shredded cheese and mix everything together until evenly distributed.
  4. Fill the muffin tin: Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way full. You should have enough to make 8-12 muffins, depending on the size of your muffin tin.
  5. Bake the egg muffins: Bake in the preheated oven for 18-22 minutes, or until the muffins are set in the center and lightly golden on top. You can check for doneness by inserting a toothpick—it should come out clean.
  6. Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve immediately, or store them for later.

Notes

  1. Veggie Egg Muffins: Use more vegetables like zucchini, mushrooms, or tomatoes for a vegetarian option. You can even add avocado for extra creaminess.
  3. Cheese Variations: Try different cheeses like feta, goat cheese, or Parmesan for a unique flavor.
  4. Spicy Egg Muffins: Add diced jalapeños, chili flakes, or hot sauce to the egg mixture for a spicy kick.
  5. Low-Carb Version: Omit the milk and cheese and substitute with more vegetables like cauliflower rice or shredded zucchini for a lower-carb muffin.
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Category: Breakfast, Snack, Meal Prep
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 175mg
Ava

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