Baked egg muffins are a tasty and easy breakfast choice! They combine fluffy eggs with your favorite veggies and cheese, all baked into cute little cups.
These muffins are great for meal prep. Just whip up a batch, and you’ve got a delicious grab-and-go breakfast for the whole week! Who doesn’t love a little eggy goodness? 🍳
Key Ingredients & Substitutions
Eggs: The base of this recipe. Fresh, large eggs provide the best flavor and texture. If you’re vegan, you can use a substitute like silken tofu blended with a little water or a commercial egg replacement.
Milk: Using milk makes the muffins fluffier. You can skip it if you prefer, or substitute with plant-based milk like almond or oat milk for a dairy-free option.
Vegetables: Feel free to mix and match! If you don’t have spinach or peppers, try using zucchini, broccoli, or even leftover roasted vegetables for quick prep. Frozen veggies work in a pinch, just make sure they’re thawed and drained!
Cheese: Cheddar is a favorite, but mozzarella, feta, or pepper jack can add a different twist. For a dairy-free option, consider nutritional yeast for a cheesy flavor without the dairy.
How Do I Get the Eggs Just Right?
Cooking the eggs perfectly can be tricky, but here’s how to achieve the best results:
- Preheat the oven fully to 350°F (175°C) to ensure even cooking.
- Whisk your eggs well to incorporate air, which helps them puff up while baking.
- Fill muffin cups about 3/4 full to prevent overflowing. If you’re adding a whole yolk, crack it gently so the white mixes in the first.
- Check the muffins around the 15-minute mark. They should be set but not dry, so keep an eye on them!
Cooling them briefly helps set them perfectly too, making them easier to remove from the tin.
Baked Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (optional, for fluffier texture)
- 1/2 cup cooked vegetables (such as spinach, bell peppers, mushrooms, or onions), diced
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt, to taste
- Black pepper, to taste
- Cooking spray or oil, for greasing the muffin tin
- Fresh herbs (parsley or chives), chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Overall, you can expect to spend around 30-35 minutes from start to finish! Perfect for a quick and healthy breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab your 6-cup muffin tin and lightly grease it with cooking spray or a little bit of oil. This will help the muffins slide out easily once they’re baked.
2. Mix the Egg Base:
In a large bowl, crack in the 6 large eggs. If you’re adding milk for extra fluffiness, pour in 1/4 cup of it now, along with some salt and black pepper. Use a whisk or fork to blend everything together until smooth and well combined.
3. Add Veggies and Cheese:
Now it’s time to stir in your prepared cooked vegetables and shredded cheese. Mix gently until everything is evenly distributed within the egg mixture. This is where you can get creative and use your favorite combinations!
4. Fill the Muffin Tin:
Carefully pour the egg mixture into the muffin cups. Fill each cup about 3/4 full. If you want to replicate the beautiful look with a whole yolk like in the image, crack one yolk into the center of each filled cup.
5. Bake the Muffins:
Pop your muffin tin into the preheated oven and bake for about 15-18 minutes. Keep an eye on them! You’ll know they’re ready when they puff up and turn lightly golden. A toothpick inserted in the center should come out clean.
6. Cool and Remove:
Once baked, take the muffin tin out of the oven and let it cool for a couple of minutes. Running a knife around the edges will help loosen the muffins, making it easier to remove them gently from the tin.
7. Garnish and Serve:
For a finishing touch, sprinkle with freshly chopped herbs like parsley or chives. Serve your baked egg muffins warm and enjoy the delightful flavors!
Enjoy your nutritious and delicious baked egg muffins!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can use egg whites or a combination of whole eggs and egg whites for a lower-fat option. Just keep in mind that the muffins might be less rich and fluffy without the yolks.
How Do I Store Leftover Baked Egg Muffins?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They also freeze well! Just place them in a freezer-safe container or bag, and they’ll last for up to a month. Reheat in the microwave or oven when you’re ready to enjoy them again.
Can I Customize the Fillings?
Yes, feel free to get creative with the fillings! You can add cooked bacon, sausage, different cheese varieties, or even fresh herbs that you love. Just ensure that any raw ingredients you add are pre-cooked before mixing them with the eggs.
Are These Muffins Gluten-Free?
Yes, the recipe is naturally gluten-free as it does not contain any flour. Always double-check your ingredient labels if you’re using pre-packaged items like cheese or cooking sprays that may have additives.
