Why You’ll Love This Recipe
These Breakfast Egg Muffins are not only easy to prepare but also highly versatile and customizable. You can add your favorite vegetables, meats, and cheeses, making each batch unique. Whether you need a quick breakfast or a protein-rich snack, these muffins are an ideal solution. They’re great for meal prepping, meaning you can have a week’s worth of breakfasts ready in just 30 minutes!
Ingredients
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8 large eggs
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¼ cup milk (optional, for fluffier eggs)
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½ cup shredded cheddar cheese
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¼ cup finely diced green onion
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Salt and pepper to taste
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Non-stick spray or olive oil for greasing
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
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In a large bowl, whisk together eggs, milk (if using), salt, and pepper.
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Stir in the shredded cheddar cheese, green onion, and any additional ingredients like cooked sausage or vegetables.
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Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
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Bake for 18-20 minutes or until eggs are fully set and tops are golden.
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Let the muffins cool in the tin for 5 minutes before removing and serving.
Servings and Timing
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Servings: 12 muffins
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegetarian Option: Skip the meats and load up on vegetables like spinach, bell peppers, and mushrooms.
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Dairy-Free: Omit the cheese or use a dairy-free alternative.
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Meat Loversham for extra protein and: Add cooked sausage or ham for extra protein and flavor.
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Spicy Kick: Add red pepper flakes or chopped jalapeños for a spicy twist.
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Cheese Variations: Use mozzarella, feta, or goat cheese for different flavor profiles.
Storage/Reheating
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freezing: Freeze the muffins on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
FAQs
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites or a combination of whole eggs and egg whites to reduce fat and cholesterol.
What vegetables work best in egg muffins?
Vegetables like spinach, bell peppers, onions, mushrooms, and tomatoes work well. Chop them finely for even cooking.
Can I make these muffins ahead of time?
Yes, these muffins are perfect for meal prep. You can make a batch and store them in the fridge or freeze them for later use.
How do I prevent the muffins from sticking?
Grease the muffin tin generously with non-stick spray or olive oil to prevent sticking.
Can I add other ingredients to the muffins?
Absolutely! Feel free to add meats, cheese, herbs, or any vegetables you prefer.
How do I store leftover egg muffins?
Store any leftover muffins in an airtight container in the fridge for up to 4 days, or freeze them for up to 2 months.
Can I use different cheeses in this recipe?
Yes, you can substitute cheddar cheese with other varieties like mozzarella, feta, or goat cheese for different flavors.
Are these muffins gluten-free?
Yes, the recipe does not include any gluten-containing ingredients, making it naturally gluten-free.
How do I reheat frozen egg muffins?
Thaw the muffins overnight in the fridge, then reheat in the microwave for 30 seconds or in the oven at 350°F for 5-7 minutes.
Can I add a spicy kick to these muffins?
Yes, you can add red pepper flakes or chopped jalapeños for a spicy flavor.
Conclusion
These Easy Breakfast Egg Muffins are a quick, delicious, and customizable meal option for busy mornings. Packed with protein, vegetables, and cheese, they make for an easy breakfast or snack that can be enjoyed on the go. With endless variations, you can create a batch that suits your taste preferences perfectly, and they store well for meal prep. Try them out, and they might just become your go-to breakfast!
Easy Breakfast Egg Muffins
Start your day with these Easy Breakfast Egg Muffins, a protein-packed, customizable meal that’s perfect for busy mornings. With a base of eggs, cheese, and your choice of mix-ins like veggies or meats, these muffins can be tailored to your tastes. Great for meal prepping, they can be made in just 30 minutes and are easy to store in the fridge or freezer for quick breakfasts throughout the week. Enjoy this delicious, versatile, and nutritious breakfast option that can be prepared ahead of time and tailored to your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Meal Prep, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 large eggs
¼ cup milk (optional, for fluffier eggs)
½ cup shredded cheddar cheese
¼ cup finely diced green onion
Salt and pepper to taste
Non-stick spray or olive oil for greasing
Optional: cooked sausage, bell peppers, spinach, or any desired vegetables or meats.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
-
In a large bowl, whisk together the eggs, milk (if using), salt, and pepper.
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Stir in the shredded cheddar cheese, green onion, and any additional ingredients like cooked sausage or vegetables.
-
Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
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Bake for 18-20 minutes or until eggs are fully set and tops are golden.
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Let the muffins cool in the tin for 5 minutes before removing and serving.
Notes
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Feel free to customize these muffins with your favorite ingredients.
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Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
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