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
Preheat the Oven:
Preheat the oven to 375°F (191°C).
Generously spray a 12-cup muffin tin with nonstick cooking spray. This step is important to avoid the egg muffins from sticking to the pan.
Avoid using paper liners, as they tend to stick to the muffins and can make removal harder.
Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder.
Be careful not to overmix. If you mix too much, you could incorporate too much air, which can lead to uneven baking. The goal is to combine the ingredients well without beating the mixture into a froth.
Assemble the Muffins:
Divide the chopped bell pepper, spinach, and any other desired vegetables evenly among the 12 muffin cups, filling them about 2/3 full. This ensures that the vegetables are evenly distributed in each muffin.
Sprinkle 1 tablespoon of feta cheese on top of the vegetables in each cup. This cheese will add creaminess and flavor to the egg muffins.
Pour the Egg Mixture:
Carefully pour the egg mixture over the fillings in each muffin cup. Fill each muffin cup about 3/4 full to allow space for the muffins to rise as they bake.
Pour slowly to avoid overflowing, and try to distribute the liquid evenly.
Bake the Muffins:
Bake the egg muffins for about 18-20 minutes. The muffins should be puffed up and golden brown around the edges when they are done.
Don’t worry if the muffins rise unevenly during baking. This is normal and part of the baking process.
Keep an eye on them toward the end of baking to ensure they don’t overcook or become too dry.
Cool and Serve:
Once baked, remove the muffin tin from the oven and let the egg muffins cool in the pan for 5 minutes. This will allow them to set and make removal easier. As they cool, the muffins will deflate slightly, which is completely normal.
Gently remove the egg muffins from the pan and serve immediately, or allow them to cool completely before storing.
Optional Garnishes:
For extra flavor and a decorative touch, garnish with chopped parsley, chives, grated Parmesan, or red pepper flakes before serving.
Pro Tips:
Don’t Overmix the Eggs: Overmixing the egg mixture can cause the muffins to be rubbery or overly airy. Whisk just enough to blend the ingredients.
Use Fresh Veggies: For the best flavor, use fresh vegetables like bell peppers, spinach, and tomatoes. Frozen vegetables tend to release more moisture, which could make the muffins soggy.
Customize Your Veggies: Feel free to swap out the vegetables based on your preferences or what you have on hand. Zucchini, mushrooms, or onions would also make great additions to these muffins.
Add Extra Protein: If you’d like to increase the protein content, you can add cooked sausage, chopped bacon, or diced ham into the egg mixture along with the vegetables.
Cheese Variations: Experiment with different cheeses! Goat cheese, cheddar, or parmesan can also work well if you’re not a fan of feta.
Meal Prep Tip: These egg muffins are great for meal prep. Make a batch on Sunday, store them in the refrigerator, and enjoy them throughout the week. They can be refrigerated for up to 5 days or frozen for up to 2 months.
To reheat, simply microwave for about 30 seconds to 1 minute or bake at 350°F (175°C) for 10 minutes.
Check for Doneness: To check if the muffins are fully baked, insert a toothpick into the center of one muffin. If it comes out clean (without any runny egg), they are done.
Serving Ideas
On the Go: These muffins are great for a quick breakfast or snack. Pair them with a piece of fruit for a well-rounded meal.
Brunch or Party Dish: Serve them as part of a brunch spread or as an appetizer at parties. They’re bite-sized and easy for guests to enjoy.
Salad Pairing: For a light lunch or dinner, serve these egg muffins with a side of mixed greens or a simple avocado salad.
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.