breakfast egg muffins recipe

Written BySheba G Updated On
breakfast egg muffins recipe
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The Best breakfast egg muffins recipe

Breakfast egg muffins are a staple in my household. They are easy to make and can be customized with a variety of ingredients. I love them because they are a great way to start the day with a nutritious meal.

My kids also enjoy them, and I often make a big batch to have for the week. They are perfect for busy mornings or even for a quick snack. My family loves them and they are a great way to use up any leftover vegetables or meats.

They are also a great option for a healthier breakfast option. The egg muffins are packed with protein and can be made with whole wheat flour for added fiber. The best part is that they can be made ahead of time and reheated easily.

They are versatile and can be enjoyed at any time of the day. They are a great option for a grab-and-go breakfast or even for a light lunch. I often make them for family gatherings or potlucks because they are a crowd-pleaser that everyone can enjoy.

The combination of eggs, cheese, and vegetables creates a delicious and satisfying meal.

Breakfast Egg Muffins

Breakfast Egg Muffins

4.7 from 1913 votes

Egg muffins make a hearty breakfast with eggs, veggies, and cheese. They are easy to make and can be customized with your favorite ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

8 large eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheese (cheddar or your choice)
1/2 cup diced bell peppers
1/2 cup diced onions
1/2 cup spinach
1 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 12-cup muffin tin with non-stick cooking spray or a bit of oil to prevent the muffins from sticking.
3Heat olive oil in a large skillet over medium heat.
4Add diced onions and bell peppers.
5Cook until softened, about 5 minutes.
6Add spinach and cook until wilted, about 2 more minutes.
7Remove from heat and set aside.
8In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
9Add the cooked vegetable mixture and shredded cheese to the egg mixture.
10Stir until everything is evenly distributed.
11Divide the egg mixture evenly among the prepared muffin cups.
12Each cup should be about 3/4 full.
13Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and the tops are lightly golden.
14The muffins should be firm to the touch and a knife inserted into the center should come out clean.
15Remove the muffin tin from the oven and let the egg muffins cool in the tin for about 5 minutes.
16This allows them to set and makes them easier to remove.
17After cooling, carefully remove the muffins from the tin and transfer them to a wire rack to cool completely.
18Once cooled, store the egg muffins in an airtight container in the refrigerator for up to 5 days.
19You can also freeze them for up to 2 months.
20To reheat, place the muffins in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave them for 30-45 seconds until heated through.

🔧Equipment

Muffin tin
Mixing bowl
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

You can customize the vegetable mixture with your favorite veggies. You can also add cooked meats like bacon or sausage for added protein. For a spicy version, add diced jalapeños or hot sauce. To make them gluten-free, use gluten-free flour or almond flour.

Watch Video Of How Breakfast Egg Muffins Works

Breakfast egg muffins are a fantastic option for any occasion. They are perfect for busy mornings or for meal prepping.

They can be easily customized to suit your taste or dietary needs. They are also a great way to use up any leftover vegetables or meats.

They store well in the refrigerator or freezer, making them a convenient option for quick breakfasts or snacks. They are a crowd-pleaser and work well for family gatherings or potlucks.

❓ Frequently Asked Questions About Breakfast Egg Muffins

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

Yes, you can definitely make these egg muffins ahead of time. They store well in the refrigerator for up to 5 days or in the freezer for up to 2 months. This makes them perfect for meal prepping. Simply reheat them in the oven or microwave before serving.

2. What are some good variations of this recipe?

You can customize the egg muffins with a variety of ingredients. Some popular variations include adding cooked bacon or sausage, using different types of cheese, or adding different vegetables like mushrooms, tomatoes, or zucchini. You can also make them spicy by adding diced jalapeños or hot sauce.

3. Can I use a different type of flour for this recipe?

While the recipe calls for all-purpose flour, you can substitute it with whole wheat flour or gluten-free flour.

4. How do I know when the egg muffins are done?

The egg muffins are done when they are set and the tops are lightly golden. They should be firm to the touch and a knife inserted into the center should come out clean. This usually takes about 20-25 minutes in a preheated 375°F (190°C) oven.

5. Can I freeze these egg muffins?

Yes, egg muffins can be frozen for up to 2 months. Allow them to cool completely before freezing. To reheat, place the frozen muffins in a preheated oven at 350°F (175°C) for about 15-20 minutes, or microwave them for 1-2 minutes until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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