If you’re looking for a healthy breakfast option, these egg muffins are perfect. They are quick to make, customizable, and great for meal prep.Naturally gluten-free and low-carb, they can be customized with your favorite vegetables and cheeses.
Ingredients
- Eggs
- Whole milk or half-and-half (or nondairy milk)
- Salt
- Freshly ground black pepper
- Onion powder
- Garlic powder
- Bell pepper (any color)
- Tomatoes
- Fresh spinach (or kale)
- Feta cheese
- Optional for garnish: Chopped parsley or chives, grated parmesan cheese, or red pepper flakes
How To Make Breakfast Egg Muffins
Step 1:
Preheat the oven to 375°F (191°C). Generously spray a 12-cup muffin tin with nonstick cooking spray. Avoid using paper liners, as they can cause the muffins to stick.
Step 2:
In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until well combined. Be careful not to overmix, as this can incorporate too much air into the mixture.
Step 3:
Divide the chopped bell pepper, spinach, and any other desired mix-ins evenly among the 12 muffin cups, filling them about 2/3 full. Sprinkle 1 tablespoon of cheese on top of each.
Step 4:
Carefully pour the egg mixture over the fillings, filling each muffin cup about 3/4 full, just covering the add-ins and cheese.
Step 5:
Bake for 18-20 minutes, until the egg muffins are puffed up and golden brown around the edges. Don’t be concerned if the muffins rise unevenly during baking – this is normal.
Step 7:
Remove the muffin tin from the oven and let the egg muffins cool in the pan for 5 minutes. As they cool, the muffins will deflate slightly.
Step 8:
Gently remove the egg muffins from the pan and serve immediately, or allow to cool completely before storing in the refrigerator or freezer.
Step 9:
When ready to serve, you can add any desired garnishes such as chopped parsley, chives, grated Parmesan, or red pepper flakes.
Breakfast Egg Muffins
Ingredients
- 8 large eggs
- 1/3 cup 80ml whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup 120g finely chopped bell pepper (any color)
- 1/2 cup 75g finely chopped tomatoes
- 1/2 cup 15g finely chopped fresh spinach (or kale)
- 3/4 cup 100g crumbled feta cheese
- Optional for garnish: chopped parsley or chives grated parmesan cheese, or red pepper flakes
Instructions
- Preheat the oven to 375°F (191°C). Generously spray a 12-cup muffin tin with nonstick cooking spray. Avoid using paper liners, as they can cause the muffins to stick.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until well combined. Be careful not to overmix, as this can incorporate too much air into the mixture.
- Divide the chopped bell pepper, spinach, and any other desired mix-ins evenly among the 12 muffin cups, filling them about 2/3 full. Sprinkle 1 tablespoon of cheese on top of each.
- Carefully pour the egg mixture over the fillings, filling each muffin cup about 3/4 full, just covering the add-ins and cheese.
- Bake for 18-20 minutes, until the egg muffins are puffed up and golden brown around the edges. Don't be concerned if the muffins rise unevenly during baking - this is normal.
- Remove the muffin tin from the oven and let the egg muffins cool in the pan for 5 minutes. As they cool, the muffins will deflate slightly.
- Gently remove the egg muffins from the pan and serve immediately, or allow to cool completely before storing in the refrigerator or freezer.
- When ready to serve, you can add any desired garnishes such as chopped parsley, chives, grated Parmesan, or red pepper flakes.