Baked egg muffins are a tasty and easy breakfast option! Packed with eggs and your favorite veggies, they make mornings simple and satisfying. You can customize them however you like!
They’re perfect for meal prep too! I whip up a batch on Sunday, and they’re ready to go all week. Plus, they’re great for a quick snack anytime. Who can resist a mini egg cup? 🥚🎉
Key Ingredients & Substitutions
Eggs: The star of the show! Fresh large eggs work best, but you can substitute them with egg whites or a vegan alternative like tofu if you want a lower cholesterol option.
Milk: Any type of milk can be used, including almond or oat milk for a dairy-free option. I personally enjoy using whole milk for a creamier texture in my muffins.
Ham or Bacon: Feel free to swap these for turkey bacon or sausage for a different flavor. You can also use diced vegetables for a vegetarian version!
Cheese: Cheddar is delicious, but you might also try feta or mozzarella if you want a change. For dairy-free, use plant-based cheese.
Vegetables: Spinach and red onion are great, but you can mix in bell peppers, zucchini, or even mushrooms based on what you have on hand. Fresh herbs like chives can also add a nice touch.
How Do I Ensure My Egg Muffins Are Perfectly Cooked?
Cooking baked egg muffins perfectly doesn’t have to be tricky. The most important aspect is monitoring the baking time and checking for doneness.
- Set your timer for 18 minutes, but keep an eye on them as oven temperatures can vary.
- Check for doneness by inserting a toothpick into the center—if it comes out clean, they’re done!
- Allow the muffins to cool slightly before removing them, as they continue to set from residual heat.
With these tips, you’re on your way to delicious egg muffins every time!
How to Make Baked Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk (any kind)
- 1 cup cooked ham or bacon, diced
- 1 cup shredded cheddar cheese
- 1/2 cup chopped spinach or kale
- 1/4 cup chopped red onion or shallots
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Fresh parsley for garnish (optional)
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 20 minutes to bake. In total, you’ll need about 30 minutes from start to finish. Perfect for a quick breakfast or snack option!
Step-by-Step Instructions:
1. Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab your muffin tin and lightly grease each cup with cooking spray or a bit of oil. This will help prevent sticking.
2. Whisk the Egg Mixture
In a large mixing bowl, crack open the 8 eggs and pour in 1/4 cup of milk. Whisk them together until they’re blended well and look nice and frothy. This mix is going to be the base of our muffins!
3. Add the Good Stuff
Now it’s time to stir in all the yummy ingredients! Add in the diced ham or bacon, shredded cheddar cheese, chopped spinach, and chopped onion. Sprinkle in the salt, pepper, and garlic powder if you want a boost of flavor. Mix everything until it’s well combined!
4. Fill the Muffin Tins
Carefully pour the egg mixture into the muffin tin, filling each cup about 3/4 full so there’s room for them to rise. If you want to get fancy, you can crack an egg yolk right into the center of each cup—this will look great when baked!
5. Bake to Perfection
Slide the muffin tin into the oven and bake for about 18-22 minutes. Keep an eye on them, and they’re done when the eggs are fully set and slightly golden on top—your kitchen will smell amazing!
6. Cool and Serve
Once done, take the muffins out of the oven and let them cool for a few minutes. Use a butter knife to gently loosen the edges if needed, then carefully remove the muffins from the tin. Garnish them with fresh parsley if you’re feeling fancy, then enjoy your delicious baked egg muffins warm!
These muffins not only taste great but also store well! Keep them in the fridge and reheat whenever you want a quick and nutritious bite. Happy baking!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites for a lower-calorie version. Use about 1/4 cup of egg whites for each large egg, so you’d need 2 cups of egg whites for this recipe.
How Can I Customize My Baked Egg Muffins?
Feel free to switch up the ingredients! You can use different meats like turkey or chicken sausage, or add in various veggies like bell peppers, zucchini, or mushrooms. Herbs like cilantro or basil can add fresh flavors too!
Can I Freeze Leftover Muffins?
Yes, these baked egg muffins freeze well! Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Just reheat them in the microwave or oven when you’re ready to enjoy!
What’s the Best Way to Reheat Leftovers?
The best way to reheat baked egg muffins is in the microwave for about 30-60 seconds or in the oven at 350°F (175°C) for about 10-15 minutes. This will help keep them moist and delicious!