These delightful egg muffins are the perfect grab-and-go breakfast option for busy mornings or a delightful addition to brunch gatherings. Packed with protein and customizable with your favourite ingredients, they are delicious and incredibly easy to make.
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Whether you prefer a classic combination of ham and cheese or want to experiment with veggies or bacon, these egg muffins are versatile enough to accommodate any palate. Plus, they can be prepared ahead of time and stored in the refrigerator, making them an excellent option for meal prep.
Egg Muffins Recipe
Recipe by Owais6
servings10
minutes20
minutes30
minutesIngredients:
6 large eggs
1/4 cup milk
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/4 cup diced ham or cooked bacon (optional)
1/4 cup diced bell peppers (red, green, or yellow)
1/4 cup diced onion
Salt and pepper to taste
Cooking spray or olive oil for greasing muffin tin
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 6-cup muffin tin with cooking spray or olive oil.
- In a mixing bowl, crack the eggs and whisk them with the milk until well combined.
- Stir in the shredded cheese, diced ham or bacon (if used), bell peppers, diced onion, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the oven and bake for 18-20 minutes until the egg muffins are set and slightly golden on top.
- Remove the muffin tin from the oven and allow the egg muffins to cool for a few minutes before carefully removing them from the tin.
- Serve warm, and enjoy your delicious egg muffins! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- These egg muffins are a tasty breakfast option and a convenient way to sneak extra veggies into your diet. Feel free to customize them with your favourite ingredients or whatever you have!
Ideas for Serving
- Serve warm, directly from the oven, with a side of fresh fruit and a slice of whole-grain toast.
- Pair with a green salad for a light and balanced lunch.
- Enjoy as a quick snack with a dollop of salsa or guacamole.
Nutritional Information (per muffin)
- Calories: 120
- Protein: 8g
- Carbohydrates: 2g
- Fat: 9g
- Fiber: 0.5g
- Sugar: 1g
History
The concept of egg muffins likely evolved from the idea of making portable, individual servings of frittatas or omelets. As the trend of meal prepping and on-the-go meals grew, so did the popularity of egg muffins. Their adaptability and convenience have made them a staple in many households, especially for those looking to maintain a healthy diet with minimal effort.
FAQs
Q: Can I make egg muffins without meat?
A: Absolutely! Egg muffins can be made vegetarian by simply omitting the meat and adding more vegetables or even some beans for added protein.
Q: How do I prevent my egg muffins from sticking to the pan?
A: Greasing the muffin tin well with cooking spray or using muffin liners will help prevent sticking. Silicone muffin pans also work well.
Q: Can I use egg whites instead of whole eggs?
A: Yes, you can substitute egg whites for whole eggs. Use 2 egg whites for each whole egg the recipe calls for.
Q: How do I reheat frozen egg muffins?
A: To reheat, microwave a frozen muffin for about 1-2 minutes or until heated through. Alternatively, you can reheat them in a 350°F (175°C) oven for about 10 minutes.
Enjoy making these versatile egg muffins and customize them to suit your taste and dietary needs!