Start your day on the right note with these Breakfast Egg Muffins, packed with protein, fresh vegetables, and savory cheese. Whether you’re looking for a healthy grab-and-go breakfast or meal prep option, these muffins are the perfect solution. With only a few ingredients and minimal prep time, they offer a nutritious breakfast option that’s easily customizable to your preferences.
Why You’ll Love These Breakfast Egg Muffins
These Breakfast Egg Muffins are simple to make, versatile, and packed with flavor. Perfect for using up leftover vegetables or meats, they can be customized to suit your taste. Whether you’re a fan of a classic bacon and cheese combo or prefer a veggie-loaded muffin, these egg muffins are a great choice. They’re also portable, making them an excellent choice for busy mornings, after-school snacks, or meal prep for the week.
Expert Tips for the Best Egg Muffins:
- Grease Well: To avoid sticking, generously grease your muffin tin with non-stick spray or a little olive oil.
- Even Distribution: Fill the muffin cups evenly to ensure even cooking and consistent texture.
- Finely Chop Add-ins: Chop vegetables and meats into small, uniform pieces for better texture and even distribution in the muffin cups.
- Season to Taste: Don’t forget to season your egg mixture with salt, pepper, and herbs to enhance the flavor of the muffins.
- Let Them Cool: Let the muffins cool for a few minutes before removing them from the tin. This helps them set better and makes removal easier.
Recipe Variations and Substitutions
- Vegetarian Option: Use a mix of vegetables like spinach, bell peppers, onions, or mushrooms, and skip the meat.
- Dairy-Free Version: Omit the cheese or use a dairy-free alternative to make these muffins dairy-free.
- Meat Lovers: Add cooked bacon, sausage, or ham for extra protein and flavor.
- Spicy Version: Add a pinch of red pepper flakes or chopped jalapeños for a kick of heat.
- Cheese Options: Try mozzarella, feta, or goat cheese instead of cheddar for different flavor profiles.
Serving Ideas:
These Breakfast Egg Muffins can be enjoyed warm or at room temperature. Pair them with a side of fresh fruit, whole-grain toast, or a smoothie for a complete breakfast. For a little extra flavor, top them with salsa or hot sauce. They also make a great light lunch when served with a side salad.
Storage and Reheating Tips:
- Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze muffins in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat muffins in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Ingredients
8 large eggs
/4 cup milk (optional, for fluffier eggs)
1/2 cup shredded cheddar cheese
1/4 cup finely diced green onion
1/2 cup cooked bacon, sausage, or ham (optional)
Salt and pepper to taste
Non-stick spray or olive oil for greasing
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Add Mix-ins: Stir in the shredded cheddar cheese, diced green onion, and any additional ingredients like cooked bacon or sausage.
- Fill Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and golden on top.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
