Breakfast Egg Muffins

Why You’ll Love This Recipe

Breakfast Egg Muffins are a convenient, protein-packed option perfect for busy mornings. These mini frittata-style muffins are customizable, easy to prep ahead, and great for meal prep. Whether you’re feeding a family or stocking up for the week, these egg muffins offer a delicious and nutritious way to start your day.

ingredients

this Recipe

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

eggsmilkshredded cheese (cheddar, mozzarella, or your choice)diced bell pepperschopped spinachcooked and crumbled bacon or sausagechopped onionssaltblack pepperolive oil or non-stick spray

directions

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or non-stick spray.

In a large bowl, whisk together the eggs and milk until well combined.

Stir in the cheese, vegetables, and cooked meat of your choice.

Season with salt and pepper to taste.

Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.

Bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.

Let them cool for a few minutes before removing from the muffin tin.

Serve warm or allow to cool completely for storage.

Servings and timing

This recipe yields 12 egg muffins.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 5 minutesTotal time: 35-40 minutes

Variations

Swap out the meat for mushrooms or zucchini for a vegetarian version.

Add hot sauce, chili flakes, or jalapeños for a spicy kick.

Use different cheeses like feta, gouda, or pepper jack for variety.

Mix in cooked quinoa or potatoes for extra substance.

Use egg whites only for a lighter option.

storage/reheating

Store egg muffins in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze them for up to 2 months.Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 8-10 minutes.

FAQs

Can I make these egg muffins dairy-free?

Yes, just omit the cheese or use a dairy-free alternative and substitute the milk with a plant-based option.

Can I use paper liners in the muffin tin?

It’s better to grease the tin directly, as egg muffins tend to stick to paper liners.

Are these freezer-friendly?

Absolutely, just wrap individually and store in a freezer bag for quick reheating.

Do I need to pre-cook the vegetables?

It’s optional, but sautéing veggies like onions or peppers first can enhance flavor and reduce moisture.

Can I add herbs?

Yes, fresh herbs like parsley, chives, or dill add a nice touch.

Can I make them in mini muffin tins?

Yes, reduce baking time to about 12-15 minutes for mini muffins.

Why did my muffins deflate?

They may puff up during baking but deflate slightly as they cool—this is normal.

How do I prevent sticking?

Generously grease the tin or use a silicone muffin pan for best results.

Can I eat them cold?

Yes, they taste great cold or at room temperature, making them ideal for on-the-go meals.

Can I double the recipe?

Yes, just use additional muffin tins or bake in batches.

Conclusion

Breakfast Egg Muffins are a versatile, grab-and-go option that makes mornings easier and more delicious. With endless ways to customize them, they’re perfect for satisfying different tastes and dietary needs. Prep a batch ahead of time and enjoy a wholesome breakfast any day of the week.

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