Quick-prep Breakfast Egg Muffins are easy to assemble and bursting with flavor. Loaded with fresh spinach, tomatoes, and mozzarella for an Italian vibe; bacon and cheddar for the smoky flavor lovers; or garlic, mushrooms, and red peppers for a fresh garden, healthy twist.
Ingredients For Egg Muffins
- Eggs
- Onion
- Dried parsley
- Heavy cream
- Salt and pepper
- Spinach
- Grape tomatoes
- Shredded mozzarella
- Italian seasoning
- Real bacon bits or cooked crumbled bacon
- Shredded cheddar
- Green onions
- Mushrooms
- Red bell pepper
- Minced garlic
- Fresh parsley
How To Make Breakfast Egg Muffins
- Lightly spray a 12-muffin baking tin with cooking spray and preheat the oven to 350 F.
- Prepare the base: beat the eggs with the chopped onion, dried parsley, salt, pepper, and heavy cream.
- Add the filling:
- Italian: divide the grape tomatoes, spinach, shredded mozzarella, and Italian seasoning between 4 muffin tins.
- Cheddar and bacon: divide the real bacon bits and shredded cheddar between 4 muffin tins.
- Garden vegetables: divide the chopped mushrooms, bell pepper, minced garlic, and dried parsley between 4 muffin tins.
- Divide the egg mixture evenly between the 12 muffin tins pouring it directly over the fillings.
- Bake for 15-20 minutes until set and cooked through. Serve hot.
How Long Can I Store The Egg Muffins, And How To Reheat Them?
These last for 3 days in the fridge or 3 months in the freezer. You can reheat them in the microwave for about 20 seconds if thawed, or 1-2 minutes if frozen.
Quick Breakfast Egg Muffins
Equipment
- Mixing bowl
- Whisk
- 12 muffin baking pan
- Knife and cutting board
Ingredients
Egg base:
- 12 large eggs
- ¼ cup chopped onion
- ¼ cup heavy cream
- 2 tsp dried parsley
- ½ tsp salt
- Ground black pepper to taste
Italian:
- ¼ cup chopped spinach, chopped
- 8 grape tomatoes, halved
- 1 tsp Italian seasoning
- 4 tbsp shredded mozzarella
Bacon and Cheddar:
- 4 tbsp real bacon bits or chopped cooked bacon
- 4 tbsp shredded cheddar cheese
- 4 tsp chopped green onions
Garden Veggies:
- 2 mushrooms, chopped
- 4 tbsp chopped red bell pepper
- 4 tsp fresh chopped parsley
- 1 minced garlic
Instructions
- Lightly spray a 12-muffin baking tin with cooking spray and preheat the oven to 350 F.
- Prepare the base: beat the eggs with the chopped onion, dried parsley, salt, pepper, and heavy cream.
- Add the filling:- Italian: divide the grape tomatoes, spinach, shredded mozzarella, and Italian seasoning between 4 muffin tins.- Cheddar and bacon: divide the real bacon bits and shredded cheddar between 4 muffin tins.- Garden vegetables: divide the chopped mushrooms, bell pepper, minced garlic, and dried parsley between 4 muffin tins.
- Divide the egg mixture evenly between the 12 muffin tins pouring it directly over the fillings.
- Bake for 15-20 minutes until set and cooked through. Serve hot.
Nutrition
Frequently Asked Questions
How Do I Know When The Egg Muffins Are Done Cooking?
When done, they should be firm and fully set in the center, and pass the toothpick test. Insert a toothpick in the center and it should come out clean.
Can I Make These Egg Muffins Vegan?
You can if you use tofu instead of eggs. Blend soft tofu in a blender with turmeric (for color) and a bit of plant-based milk. Also, use plant-based cheese and vegan meat substitutes.
What’s The Best Way To Fill The Muffin Cups?
You can either fill the cups with the egg mixture first, then add the toppings, or place the filling first, and then pour in the egg mixture.
What Can I Use If I Don’t Have A Muffin Tray?
You can bake them in a baking dish and cut them into squares after they’re done, or use individual silicone muffin cups.
How Can I Prevent The Egg Muffins From Sticking To The Pan?
You can either line the muffin tins with cupcake liners or spray the pan with cooking spray.
Can I Substitute Ingredients In The Egg Muffins?
Yes! You can use the vegetables, cheese, or protein of your choice. It’s a great way to do a fridge clean!
