egg muffin tin recipe

Written BySheba G Updated On
egg muffin tin recipe
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The Best egg muffin tin recipe

I’m so excited to share this egg muffin tin recipe with you all. As a busy mom, I’m always on the lookout for quick and easy breakfast ideas that my family will love.

This recipe has been a game-changer for us. Not only is it super easy to make, but it’s also packed with protein and nutrients that keep us going all morning long.

Plus, it’s perfect for meal prep – just bake a batch on the weekend and you’ll have healthy breakfasts for the whole week. My kids adore these egg muffins and I love that they’re a great way to get them to eat veggies in the morning too.

The key to this recipe is using high-quality ingredients and not overmixing the eggs. This ensures that they stay moist and delicious even after they’ve been baked for a few days.

I like to use a combination of cheddar cheese, diced bell peppers, and chopped spinach to give them an extra boost of flavor and nutrition. My family loves these egg muffins so much that we’ve even started making them on special occasions like Christmas morning and Easter brunch.

Egg Muffin Tin Recipe

Egg Muffin Tin Recipe

4.9 from 845 votes

This egg muffin tin recipe is a versatile and delicious breakfast option. It is easy to customize with your favorite vegetables and cheeses.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Egg Mixture

6 large eggs
1/4 cup milk
salt and pepper to taste

For the Vegetables

1/2 bell pepper, diced
1/2 onion, diced
1/2 cup spinach, chopped

For the Cheese

1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a muffin tin with non-stick cooking spray or oil.
3In a large mixing bowl, crack the eggs and add milk.
4Whisk until well combined.
5Season with salt and pepper.
Set aside.
6In a separate bowl, combine diced bell pepper, diced onion, and chopped spinach.
Mix well.
7Divide the vegetable mixture evenly among the muffin cups.
8Sprinkle a small amount of cheese on top of the vegetables in each cup.
9The vegetables should be fully covered with cheese.
10Pour the egg mixture over the vegetables and cheese in each muffin cup.
11Fill each cup about 3/4 full.
12The egg mixture should cover the vegetables and cheese completely.
13Place the muffin tin in the preheated oven.
14Bake for 20-25 minutes, or until the egg muffins are set and the edges are lightly golden.
15The centers should be firm to the touch and the tops should puff slightly.
16Remove the muffin tin from the oven.
17Allow the egg muffins to cool in the tin for 5 minutes.
18This will make them easier to remove.
19Then, carefully remove the egg muffins from the tin and transfer them to a wire rack to cool completely.

🔧Equipment

Muffin tin
Mixing bowl
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 185mg🧂Sodium: 250mg🌾Total Carbs: 2g🥦Dietary Fiber: 0.5g🍬Sugars: 1g🥩Protein: 8g

📝Notes

Tips: You can customize this recipe with your favorite vegetables and cheeses. Add cooked bacon or ham for extra protein. Store leftover egg muffins in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How Egg Muffin Tin Recipe Works

This egg muffin tin recipe is always a good idea for any occasion – whether it’s a quick weeknight breakfast or a special holiday meal.

My family loves how versatile it is – we can add different ingredients based on what we have on hand and still end up with a delicious meal.

And because it’s so easy to make ahead of time, it’s perfect for busy mornings when we need something quick but still nutritious.

❓ Frequently Asked Questions About Egg Muffin Tin

Q: What type of eggs should I use for this recipe?

I prefer to use large eggs for this recipe, but you can use any size egg you like.

Q: Can I customize this recipe with different ingredients?

Of course! Feel free to get creative with your favorite ingredients. Some ideas include adding diced ham or bacon, using different types of cheese, or adding chopped fresh herbs like parsley or basil.

Q: How do I store leftover egg muffins?

You can store leftover egg muffins in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, simply replace the regular flour with gluten-free flour and adjust the baking time as needed.

Q: Do I need to grease the muffin tin?

No, you don’t need to grease the muffin tin before baking. The eggs will release easily once they’re done.

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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