Egg Muffins are the ultimate convenient and customizable breakfast solution, perfect for busy mornings or meal prep. These fluffy, savory delights offer a nutritious and satisfying start to your day, proving that healthy eating can be incredibly delicious.
Key Ingredients for Egg Muffins:
- 12 large eggs
- 1/4 cup milk (any kind: dairy, almond, oat)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter, divided
- 1/2 cup finely chopped cooked vegetables (e.g., bell peppers, onions, spinach, mushrooms, broccoli)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, mozzarella, or a blend)
- Optional add-ins: cooked crumbled bacon, diced ham, cherry tomatoes (halved), herbs (chives, parsley)
How to Make Egg Muffins:
Whipping up these incredible egg muffins is a breeze, taking less than 10 minutes of prep! Their fluffy texture and savory flavor make them incredibly satisfying, and the best part is their versatility – you can customize them with your favorite fillings. With only about 20 minutes of baking time, you’ll have a delicious and portable breakfast ready to go.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or butter. If you don’t have a non-stick tin, consider using muffin liners for easier removal.
- Whisk the Eggs: In a large bowl, crack the 12 large eggs. Add the 1/4 cup of milk, salt, and pepper to taste. Whisk vigorously with a fork or a whisk until the yolks and whites are thoroughly combined and slightly frothy. This helps to create a lighter, fluffier texture in your egg muffins.
- Sauté Vegetables (Optional but Recommended): If using vegetables like onions, bell peppers, or mushrooms, it’s best to sauté them briefly before adding them to the egg muffins. Heat 1/2 tablespoon of olive oil or butter in a small skillet over medium heat. Add your chopped vegetables and cook until softened and slightly tender, about 3-5 minutes. This step helps to remove excess moisture and intensifies their flavor. If using spinach, you can wilt it quickly in the same skillet.
- Combine Ingredients: Distribute your chosen fillings evenly among the 12 prepared muffin cups. This could include the sautéed vegetables, shredded cheese, cooked meats, or any other add-ins you’ve selected. Aim for about 1-2 tablespoons of fillings per muffin cup.
- Pour the Egg Mixture: Carefully pour the whisked egg mixture over the fillings in each muffin cup. Fill each cup about two-thirds to three-quarters full. Be careful not to overfill, as the egg muffins will puff up slightly as they bake.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg muffins are set and the centers are no longer jiggly. A toothpick inserted into the center of a muffin should come out clean.
- Cool and Serve: Once baked, remove the muffin tin from the oven and let the egg muffins cool in the tin for a few minutes. This allows them to firm up. Carefully use a spoon or spatula to gently lift the egg muffins out of the tin. Serve warm or at room temperature.
Why You’ll Love This Egg Muffins:
You’ll absolutely adore these egg muffins for their incredible versatility and speedy preparation. Imagine waking up to a perfectly portioned, protein-packed breakfast that’s bursting with your favorite flavors – no more sad desk lunches or rushed mornings! Unlike a traditional omelet that requires immediate attention, these little wonders bake themselves, freeing you up to tackle your day.
Plus, the cost-saving benefit of making egg muffins at home is significant. Buying pre-made breakfast sandwiches or ordering out can quickly add up, but with a dozen eggs and a few simple add-ins, you can create a week’s worth of delicious breakfasts for a fraction of the price. The delightful combination of fluffy eggs, savory ingredients like cheese and optional bacon, and the convenience of grab-and-go makes these a true winner. Give these fantastic egg muffins a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips:
These wonderful egg muffins are perfect for meal prep and can be stored for up to 3-4 days in the refrigerator. Once they have cooled completely, place them in an airtight container or a zip-top bag. For longer storage, up to 2-3 months, you can freeze them. Ensure they are fully cooled before freezing; wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag or container.
To reheat, you have a couple of great options. For refrigerated egg muffins, you can microwave them for 30-60 seconds until warmed through. Alternatively, you can reheat them in a toaster oven or a conventional oven at 300°F (150°C) for about 5-10 minutes until heated. For frozen egg muffins, it’s best to thaw them overnight in the refrigerator before reheating, or directly microwave them from frozen, which may take slightly longer, approximately 1-2 minutes. Enjoy your perfectly reheated egg muffins!
Final Thoughts:
These egg muffins are a game-changer for any meal prep enthusiast or anyone looking for a quick, nutritious breakfast. They’re incredibly easy to make, endlessly customizable, and surprisingly affordable. Give this simple yet satisfying recipe a go – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Egg Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or butter. If you don’t have a non-stick tin, consider using muffin liners for easier removal.
- In a large bowl, crack the 12 large eggs. Add the 1/4 cup of milk, salt, and pepper to taste. Whisk vigorously with a fork or a whisk until the yolks and whites are thoroughly combined and slightly frothy. This helps to create a lighter, fluffier texture in your egg muffins.12 large eggs large eggs, 1/4 cup milk, to taste salt, to taste black pepper
- If using vegetables like onions, bell peppers, or mushrooms, it’s best to sauté them briefly before adding them to the egg muffins. Heat 1/2 tablespoon of olive oil or butter in a small skillet over medium heat. Add your chopped vegetables and cook until softened and slightly tender, about 3-5 minutes. This step helps to remove excess moisture and intensifies their flavor. If using spinach, you can wilt it quickly in the same skillet.1 tablespoon olive oil or butter, 1/2 cup finely chopped cooked vegetables
- Distribute your chosen fillings evenly among the 12 prepared muffin cups. This could include the sautéed vegetables, shredded cheese, cooked meats, or any other add-ins you’ve selected. Aim for about 1-2 tablespoons of fillings per muffin cup.1/2 cup finely chopped cooked vegetables, 1/2 cup shredded cheese, cooked crumbled bacon, diced ham, cherry tomatoes (halved), herbs
- Carefully pour the whisked egg mixture over the fillings in each muffin cup. Fill each cup about two-thirds to three-quarters full. Be careful not to overfill, as the egg muffins will puff up slightly as they bake.
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg muffins are set and the centers are no longer jiggly. A toothpick inserted into the center of a muffin should come out clean.
- Once baked, remove the muffin tin from the oven and let the egg muffins cool in the tin for a few minutes. This allows them to firm up. Carefully use a spoon or spatula to gently lift the egg muffins out of the tin. Serve warm or at room temperature.