Breakfast Egg Muffins are the perfect grab-and-go meal for busy mornings. These protein-packed, low-carb bites are endlessly customizable and easy to make ahead, ensuring you start your day with a nutritious and delicious breakfast.
Whether you prefer classic flavors or want to get creative with your ingredients, these muffins are a versatile option that can be tailored to suit any taste.
Kitchen Equipment Needed
- Muffin tin (12-cup)
- Non-stick cooking spray
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onions
- 1/4 cup chopped spinach
- 1/4 cup cooked and crumbled sausage, bacon, or diced ham (optional)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add Fillings: Evenly distribute the bell peppers, onions, spinach, cheese, and optional meat into the muffin tin cups.
- Pour Egg Mixture: Carefully pour the egg mixture over the fillings in each cup, filling about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before removing. Serve warm or store for later.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Nutrition (Per Muffin, Approx.)
- Calories: 90
- Protein: 6g
- Fat: 6g
- Carbohydrates: 2g
- Sodium: 180mg
Expert Tips
- Prevent Sticking: Use a silicone muffin tin or parchment paper liners for easy removal.
- Batch Cooking: Double the recipe and freeze extras for a quick breakfast option.
- Mix It Up: Experiment with other fillings like mushrooms, tomatoes, or feta cheese.
FAQs
Can I make these egg muffins dairy-free?
Yes, use non-dairy milk and omit the cheese or use a dairy-free alternative.
How do I store these muffins?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
How do I reheat them?
Reheat in the microwave for 20–30 seconds or in the oven at 350°F (175°C) for 5–7 minutes.
Can I use egg whites instead of whole eggs?
Yes, substitute 2 egg whites for each whole egg to reduce fat and calories.
Storing & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap each muffin in plastic wrap and place in a freezer-safe bag. Reheat directly from frozen.
Substitutions & Variations
- Vegetarian Option: Skip the meat and load up on more veggies.
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes.
- Herbaceous Flavor: Stir in fresh herbs like parsley, chives, or basil for added freshness.
Breakfast Egg Muffins
Equipment
- - Muffin tin (12-cup)
- - Non-stick cooking spray
- - Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- - 8 large eggs
- - 1/4 cup milk dairy or non-dairy
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1/2 cup shredded cheese cheddar, mozzarella, or your choice
- - 1/2 cup diced bell peppers any color
- - 1/4 cup diced onions
- - 1/4 cup chopped spinach
- - 1/4 cup cooked and crumbled sausage bacon, or diced ham (optional)
Instructions
- **Preheat Oven:** Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
- **Prepare Egg Mixture:** In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- **Add Fillings:** Evenly distribute the bell peppers, onions, spinach, cheese, and optional meat into the muffin tin cups.
- **Pour Egg Mixture:** Carefully pour the egg mixture over the fillings in each cup, filling about 3/4 full.
- **Bake:** Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- **Cool and Serve:** Let the muffins cool in the pan for 5 minutes before removing. Serve warm or store for later.
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