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4 Mins delivery
Egg Muffins
Serves 1
40 mins
70 KcalEgg muffins are a lovely, delicious breakfast alternative for those frantic morning moments or meal prep. This egg muffin recipe combines fluffy protein-rich eggs with different vegetables, various cheeses, and optional meats to create a perfectly satisfying, bite-sized, nutritious, and flavourful meal. These muffins are baked to golden brown perfection in a muffin tin to grab and go while maintaining consistency in portions easily. Low-carb, high-protein diets are highly recommended for those on keto, paleo, or gluten-free diets. To make this egg muffin recipe, the eggs are whipped with a splash of milk or cream to give them extra fluffiness and seasoned with salt, pepper, and optional herbs like parsley or chives. A mix of your favourite ingredients, such as spinach, bell peppers, mushrooms, shredded cheese, cooked bacon, or sausage, is evenly distributed into the muffin cups before the egg mixture is spooned over the top. The muffins come out of the oven light, savoury, and perfectly portable. Egg muffins can be tailored to your taste and diet requirements, from being purely vegetarian or loaded with meats to taking on more protein. They are a great meal prep recipe since they can be stored in the fridge, frozen, and then reheated within minutes. Whether enjoyed on their own, served with a toast on the side, or taken out for lunch on the go, this egg muffin recipe is versatile, healthy, and delicious when it comes to kicking off the right note for the day.
Ingredients required for Egg Muffins
- 6 eggs
- 1 cup tomato
- 1 cup spinach
- 3/4 cup red bell pepper
- 3/4 cup green bell pepper
- Black pepper
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 cup feta cheese
Cooking steps for Egg Muffins
- 1This Egg muffins recipe cannot be missed at all.
- 2First, preheat your oven to 350 F (175 C) and place a rack in the center.
- 3Grab a 12-cup muffin tin and coat it generously with nonstick spray so the muffins pop out effortlessly once baked.
- 4Next, let's tackle the veggies.
- 5Chop 1 cup of baby spinach, ¾ cup of red bell pepper, ¾ cup of green bell pepper, and ¾ cup of cherry or grape tomatoes, quartered.
- 6These colorful vegetables not only add a burst of freshness but also a satisfying texture to the muffins.
- 7Divide the veggies evenly among the muffin cups, filling them about two-thirds full.
- 8Now for the eggs.
- 9In a large bowl or a measuring cup with a spout (trust me, it makes pouring a breeze), whisk together 6 large eggs, 4 egg whites, ¼ teaspoon kosher salt, ¼ teaspoon dried basil, ¼ teaspoon dried oregano, and a pinch of cayenne or black pepper for a little kick.
- 10Whisk until the mixture is smooth and well blended.
- 11This combination keeps the muffins light yet packed with protein, while the dried herbs elevate the flavor profile with an aromatic touch.
- 12Carefully pour the egg mixture into each cup, filling about three-quarters full to leave space for the eggs to puff up while baking.
- 13For an extra layer of deliciousness, sprinkle ¼ cup of crumbled feta cheese over the tops of the muffins.
- 14The creamy, tangy feta is the perfect match for the vibrant veggies and savory eggs.
- 15Bake in the preheated oven for 24 to 28 minutes, or until the muffins are set and golden on top.
- 16Allow the egg muffins to cool in the tin for a few minutes, then run a butter knife around the edges to release them easily.
FAQs
What are egg muffins, and how are they served?
Egg muffins are individual-sized baked dishes made from whisked eggs and a mix of fillings, ranging from vegetables and meat to cheese. They taste like mini crustless quiches and are always an excellent breakfast, snack, or meal prep option. They are easy, portable, and enjoy hot or even cold. Serve with toast, salad, or fresh fruit for a balanced meal. They're fantastic for those busy mornings when something grab-and-go is needed.
Can I customize the ingredients in egg muffins?
Egg muffins are very adaptable. You can add any veggie, like spinach, bell peppers, onions, tomatoes, or mushrooms. Add cooked bacon or sausage for proteins. One can also use ham or shredded chicken. Cheddar, mozzarella, or feta cheese can enhance and texturise its flavour. For a veggie version, avoid the meats and add more veggies. If needed, you can substitute whole eggs with only egg whites or dairy-free cheese for a lighter or even dairy-free option to cater to specific dietary needs.
How do I prevent egg muffins from sticking to the pan?
To ensure your egg muffins release quickly from the tin, grease your muffin tin thoroughly with nonstick spray, butter, or oil. Alternatively, use silicone muffin liners or a baking tray, which naturally prevents sticking. Let the muffins cool for a few minutes after baking, which helps them firm up and makes removal easier. Refrain from filling your tins- they'll puff quite a bit during baking.
