Egg Muffins
Egg muffins are the perfect solution for anyone seeking a quick, nutritious, and delicious breakfast. These versatile mini frittatas are packed with protein, veggies, and endless possibilities to customize to your taste. Whether you’re meal prepping for the week, looking for a low-carb option, or needing a grab-and-go breakfast, egg muffins fit the bill perfectly.
Why Egg Muffins?
Egg muffins are more than just a convenient breakfast option. They are a powerhouse of nutrients, easy to make, and highly customizable. Here's why they should be a staple in your breakfast routine:
- High in Protein: Eggs are a fantastic source of high-quality protein, essential for muscle repair and growth.
- Nutrient-Dense: Packed with vitamins and minerals from the eggs and added vegetables, egg muffins provide a well-rounded start to your day.
- Low-Carb and Keto-Friendly: For those following low-carb or keto diets, egg muffins are an ideal choice.
- Meal Prep-Friendly: Make a batch at the beginning of the week, and you’ll have a healthy breakfast ready to go each morning.
- Versatile: Mix and match ingredients to suit your taste preferences and dietary needs.
Basic Egg Muffin Recipe
Ingredients:
- 6 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced tomatoes
- 1/4 cup chopped onion
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or line with muffin liners.
- Prepare Ingredients: Chop all vegetables and set them aside. Shredding the cheese beforehand helps in mixing everything easily.
- Mix Eggs and Milk: In a large bowl, whisk together the eggs and milk until well combined. Add salt and pepper to taste.
- Add Veggies and Cheese: Stir in the bell peppers, spinach, tomatoes, onion, and shredded cheese. Mix until all ingredients are evenly distributed.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full. The mixture will expand slightly while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before removing. Serve warm, or let them cool completely before storing them in the refrigerator for up to a week.
Customization Ideas
Egg muffins are incredibly adaptable. Here are some ideas to personalize your muffins:
- Protein Boost: Add cooked bacon, sausage, or ham for extra protein.
- Veggie Delight: Incorporate mushrooms, zucchini, or broccoli for added fiber and nutrients.
- Cheese Varieties: Try different cheeses like feta, Swiss, or pepper jack for a unique flavor profile.
- Herbs and Spices: Add fresh herbs like chives, parsley, or basil, and spices like paprika or cumin to enhance the taste.
Tips for Perfect Egg Muffins
- Prevent Sticking: Use silicone muffin cups or grease the tin well to prevent sticking.
- Even Cooking: Ensure all add-ins are chopped uniformly for even cooking.
- Storage: Store egg muffins in an airtight container in the fridge. They can also be frozen for up to a month. Reheat in the microwave for 30-60 seconds before eating.
Conclusion
Egg muffins are a versatile, nutritious, and convenient breakfast option. Perfect for meal prep, these protein-packed bites can be customized to suit your tastes and dietary needs. Start your day with these delicious egg muffins and enjoy a healthy, satisfying breakfast even on the busiest mornings.
Egg Muffins Recipe
Ingredients
Directions
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
12 servings
1 Muffin
- Amount per serving
- Calories50
- % Daily Value *
- Total Fat 2g3%
- Total Carbohydrate 3g2%
- Total Sugars 1g
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Egg Muffins is one of many healthy recipe ideas that you can find on our recipe page.
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Ingredients
Directions
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
