Egg Muffin Recipe – Egg muffins are easy and nutritious meals to have in the morning. It is prepared by putting eggs together with options like vegetables, cheese, or meat and baking them in a muffin pan. Because these muffins are little, they are perfect for those who need something to eat quickly in the morning. Eggs contain important protein and are suitable for anyone trying to eat healthy food.
You can bake egg muffins in advance and keep them in the refrigerator or freezer. Just heat these frozen meals in the oven or microwave once you decide to eat. Because they are soft and tasty, egg muffins are a good option for breakfast.
Egg Muffin Recipe
Egg Muffins are satisfying, full of protein, low in carbs, and quite easy to make during the morning rush. These little frittatas are baked in muffin tins and you can choose your favorite vegetables, cheeses, and meats to add. You can make a week’s worth of healthy meals or feed your hunger fast with this simple and tasty Egg Muffin Recipe.
Egg Muffin Recipe
Equipment
- 1 Mixing bowl
- 1 Whisk or fork
- 1 Chopping board & knife
- 1 Muffin tin
- 1 Oven
- 1 Non-stick spray or oil brush
- 1 Spatula
Ingredients
- 6 large eggs
- ½ cup diced bell peppers
- ¼ cup chopped spinach
- ¼ cup diced onion
- ⅓ cup shredded cheese
- Salt and pepper to taste
- Cooking spray or butter
Instructions
- Set the temperature on the oven before putting in your food.Turn the oven on and set the temperature to 375°F (190°C) before baking.
- Put a small amount of oil into each spot in the Muffin Tin.Brush each muffin cup in a 12-cup tin lightly with butter or cooking spray to avoid the muffins sticking.
- Wash and prepare all of the vegetables and meat as needed.Cut up all the vegetables and cook any meat ahead of adding it to the pan. Let the cookies cool for a short while.
- Beat the eggs until they are well mixed.In a bowl, beat the eggs and the milk together until they are well mixed. Use a little salt and pepper.
- Add Mix-ins:After stirring, add in chopped vegetables, cheese, and the cooked chicken to the egg mixture.
- Fill each Muffin Tin cavity.Place the muffin cups on the baking sheet, and pour in the egg mixture so the cup is about 3/4 full in each one.
- Bake:Bake the muffin tin in the oven for 18-20 minutes, or until the muffins are nice and puffy with a golden color on top.
- Cool:After cooking, leave the egg muffins in the pan for 5 minutes before you try to remove them with a spatula or a butter knife.
- You may use your pantry to store things or to serve them straight from it.Prefer them warm or allow them to cool before storing in an airtight container in the refrigerator up to 5 days. Pop your bowl of oatmeal in the microwave for 30 seconds before eating it.
Notes
Egg Muffin Nutrition
| Nutrient | Amount |
| Calories | 150 kcal |
| Protein | 10 g |
| Fat | 10 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Cholesterol | 170 mg |
| Sodium | 250 mg |
Flavour Profile of Egg Muffin Recipe
1. The taste of eggs and cheese is rich and gives the dish a smooth texture.
2. If you add bacon or sausage, it gives the food a delicious smoky taste.
3. Freshness and color come from the bell peppers, spinach, and onions in the dish.
4. Spices may be adjusted with parsley, chives, and some chili chili to add some heat to the tastes.
5. Milk and eggs create a soft and nicely moist crumb.
FAQs
Q. Can I keep my egg muffins in the freezer?
A. Yes! Let the cookies cool completely and wrap every batch in plastic before storing them in the freezer for up to 2 months.
Q. Which vegetables are the best for these dishes?
A. You can use bell peppers, spinach, onions, mushrooms, and tomatoes in your meal.
Q. Can they be made without meat?
A. Absolutely. Simply take out the meat and supply more nutrition with vegetables or plant-based alternatives.
Q. What causes the egg muffins to end up soggy?
A. The problem could arise if the moisture in the veggies was not removed enough, or if the muffins were baked for less time than needed. Try to press out most of the moisture in spinach.
Q. What signals show that they have finished cooking?
A. The cheesecakes will rise on top and a toothpick inserted in the center will not have any batter clinging to it.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.