Baked egg muffins are a fun and healthy breakfast treat! Packed with eggs, veggies, and cheese, they’re perfect for busy mornings.
These little muffins are so easy to make. Just whisk everything together, pour into a muffin tin, and bake away. I love grabbing one on the go – it sure beats a boring toast! 😂
Key Ingredients & Substitutions
Eggs: The main star! Large eggs are the best choice for fluffiness. If you’re looking for a lighter option, you could use egg whites or any egg substitute. Just be aware that texture and flavor will change slightly.
Milk: Any milk works here! I usually go for whole or almond milk for creaminess, but you can use oat milk or skim milk if you prefer something lighter.
Cheese: Cheddar is my go-to because it melts perfectly, but feel free to use mozzarella, feta, or any cheese you love. It’s a great way to customize flavors!
Vegetables: Spinach and red bell peppers add flavor and color. You can swap them for other veggies like zucchini, tomatoes, or mushrooms. Just remember to chop them small and, if they have a high water content, sauté them first to avoid sogginess.
Bacon/Sausage: Adding these gives a nice savory kick. If you’re vegetarian, try using cooked quinoa or black beans instead for extra protein and texture.
How Do I Ensure My Egg Muffins Rise Perfectly?
The rise of your muffins depends on a few key factors. First, be sure not to overbeat the eggs. Whisk just until combined. Second, filling the muffin cups about 3/4 full allows space for them to puff up. Lastly, baking at the right temperature helps them cook evenly and rise beautifully.
- Preheat your oven carefully; a hot oven helps with rising.
- Use a whisk, but don’t overdo it – just aim for no more visible egg whites!
- Also, keep an eye on baking time. A little golden color means they’re perfect!
These tips will help you make delicious, fluffy baked egg muffins every time! Enjoy making them your own with different ingredients!
Baked Egg Muffins Recipe
Ingredients You’ll Need
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup onion, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: cooked bacon or sausage pieces (1/4 cup)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, totaling about 30 minutes from start to finish. Simple enough to whip up any day of the week!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Make sure to grease a 6-cup muffin tin with cooking spray or line it with silicone muffin cups to prevent sticking.
2. Whisk the Eggs and Milk
In a large bowl, crack the 6 eggs in and pour in the milk. Using a whisk, mix them together until totally combined. This will create a fluffy base for your muffins.
3. Mix in the Vegetables and Seasoning
Now, it’s time to add some flavor! Toss in the shredded cheddar cheese, chopped spinach, diced red bell pepper, diced onion, garlic powder, salt, and black pepper. Give everything a good stir until well mixed. If you’re adding bacon or sausage, fold those in gently at this point.
4. Fill the Muffin Tin
Carefully pour the egg mixture into each of the muffin cups, filling them about 3/4 full. Leave a little space at the top to allow them to rise.
5. Bake
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The egg muffins should puff up and turn lightly golden when they’re ready!
6. Cool and Serve
Once baked, remove the tin from the oven carefully. Let the muffins cool for a few minutes before gently removing them from the tin. You can serve them warm or let them cool completely and store them in an airtight container in the fridge for up to 5 days.
7. Enjoy!
These baked egg muffins make a delicious, protein-packed breakfast or snack. Enjoy them on the go or warm them up for a cozy treat!
Happy cooking!
Can I Use Egg Whites or an Egg Substitute?
Absolutely! Using egg whites will make your muffins lighter, but you can also use a commercial egg substitute if you prefer. Just keep in mind that the texture and flavor might vary slightly.
How Do I Store Leftovers?
Store any leftover egg muffins in an airtight container in the refrigerator for up to 5 days. They reheat well in the microwave; just pop them in for about 30 seconds to a minute until warmed through.
Can I Freeze Baked Egg Muffins?
Yes, these muffins freeze beautifully! Once cooled, place them in an airtight container or freezer-safe bag with parchment paper between layers. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.
What Other Vegetables Can I Use?
Feel free to get creative! You can substitute the spinach and bell peppers with other vegetables like zucchini, tomatoes, or mushrooms. Just remember to chop them into small pieces and drain excess moisture to keep the muffins from becoming soggy.
