Easy Egg Muffins
Egg muffins are a protein-packed, portable breakfast or snack that you can customize endlessly. They’re perfect for meal prep, kid-friendly, and great for busy mornings.
Ingredients
Base Ingredients (for 12 muffins):
· 8 large eggs
· 60ml (¼ cup) milk or unsweetened almond milk
· Salt and black pepper to taste
· Optional: ½ tsp garlic powder, ½ tsp onion powder, pinch of paprika
Choose Your Add-Ins (Pick 1–2 cups total):
· Vegetables (finely chopped or grated):
· Spinach, bell peppers, onions, mushrooms, broccoli, zucchini, cherry tomatoes
· Sauté watery veggies (like mushrooms, zucchini) first to remove excess moisture.
· Protein:
· Cooked and crumbled bacon, diced ham, cooked sausage, shredded chicken, or smoked salmon
· Cheese (½–¾ cup shredded):
· Cheddar, mozzarella, feta, goat cheese, or pepper jack
· Herbs:
· Chives, parsley, dill, or basil (2–3 tbsp chopped)
Equipment:
· Standard 12-cup muffin tin
· Cooking spray or olive oil for greasing
Instructions
- Prep:
· Preheat oven to 190°C (375°F). Grease the muffin tin thoroughly.
· Prepare your add-ins: chop vegetables, cook/prep meats, grate cheese.
- Sauté Vegetables (Optional but Recommended):
· For vegetables like onions, mushrooms, bell peppers, or spinach: sauté in a little oil for 5–7 minutes until softened. Let cool slightly before using. This prevents watery muffins.
- Whisk Eggs:
· In a large bowl, whisk together eggs, milk, and seasonings until well combined and slightly frothy.
- Fill Muffin Cups:
· Evenly distribute your chosen add-ins among the muffin cups (fill each about ⅓ full).
· Pour the egg mixture over the add-ins, filling each cup ¾ full. Stir gently with a fork to combine.
· Sprinkle extra cheese on top if desired.
- Bake:
· Bake for 18–22 minutes, until the tops are set and lightly golden, and a toothpick inserted comes out clean.
· Let cool in the tin for 5 minutes, then run a knife around the edges and transfer to a wire rack.
Pro Tips
· Don’t overfill—egg muffins puff up while baking.
· Use silicone muffin liners for easy removal and cleanup.
· For uniform muffins, use a ladle or measuring cup to pour the egg mixture.
· Let cooked veggies cool before adding to raw eggs to avoid scrambling.
Flavor Combinations
· Mediterranean: Spinach, sun-dried tomatoes, feta, and a pinch of oregano.
· Southwest: Bell peppers, black beans, corn, pepper jack cheese, and a dash of cumin.
· Everything Bagel: Smoked salmon, cream cheese pieces, chives, and everything bagel seasoning on top.
· Greek: Chopped olives, spinach, red onion, and crumbled feta.
· Kid-Friendly: Diced ham and cheddar cheese.
Storage & Reheating
· Refrigerator: Store in an airtight container for up to 4 days.
· Freezer: Freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months.
· Reheat: Microwave for 30–60 seconds, or warm in a 175°C (350°F) oven for 10 minutes.
Serving Suggestions
· Serve with salsa, avocado, hot sauce, or a dollop of Greek yogurt.
· Great alongside a green salad for a light lunch.
· Perfect for on-the-go breakfasts—just grab and go!
Enjoy these easy, customizable egg muffins—a healthy start to your day that you can make once and enjoy all week long!