Baked egg muffins are a quick and tasty breakfast treat! Packed with eggs and colorful veggies, they are easy to grab on the go. Yum!
They are like little egg cups that you can customize with your favorite toppings. I love making a big batch on Sundays, so I’ve got breakfast ready all week. What a lifesaver! 😊
Key Ingredients & Substitutions
Eggs: The star of this dish! I recommend using large eggs for the best results. If you’re looking for a lighter option, egg whites or a combination of eggs and egg whites work well too.
Milk: Any kind of milk works here, but I prefer almond or oat milk for a dairy-free option. Cream also adds richness if you’re feeling indulgent.
Bell Pepper: Red bell peppers give sweetness and color. You can swap them for green bell peppers for a bolder taste or use zucchini or mushrooms for a different flavor profile.
Spinach: Fresh spinach is my go-to for nutrition and ease. If you have frozen spinach, just make sure to squeeze out excess water before using it. Other greens like kale can also fit well.
Cheese: Cheddar is great, but feel free to use feta for a tangy twist or mozzarella for a milder flavor. Dairy-free cheese can be used too!
How Do I Ensure My Egg Muffins Are Perfectly Cooked?
Getting the baking time just right can be tricky! Here’s how to make sure your muffins come out perfectly:
- Preheat your oven fully to maintain an even temperature.
- Check for doneness by inserting a toothpick into the center. If it comes out clean, they are done!
- Let them cool for a few minutes in the pan before removing. This helps them set and be easier to take out without breaking.
Give them a careful reheat in the microwave or oven to enjoy them warm throughout the week.
How to Make Baked Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup shredded cheese (cheddar or your choice)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooking spray or oil for greasing the muffin tin
- Fresh cilantro or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 18-22 minutes to bake. In total, you’ll need about 30-35 minutes to have your delicious baked egg muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, start by preheating your oven to 350°F (175°C). While it heats up, grab your muffin tin and lightly grease it with cooking spray or a little bit of oil to prevent sticking.
2. Whisk The Eggs:
In a large mixing bowl, crack all 8 eggs. Pour in the 1/4 cup of milk and whisk them together until they are combined well and a bit frothy. This will give your muffins a light, fluffy texture!
3. Add In The Good Stuff:
Now it’s time to mix in your veggies! Add the finely chopped red bell pepper, chopped spinach, shredded cheese, and minced garlic to your egg mixture. Stir everything together until well combined.
4. Season It:
Next, season your mixture with salt and pepper to your liking. Remember, you can always adjust the seasoning later to fit your taste!
5. Fill The Muffin Tins:
Once your mixture is all set, pour it into the greased muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking.
6. Bake:
Place your muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them; they are done when they’re set in the middle and have a slightly golden top.
7. Cool and Remove:
After baking, take the muffin tin out of the oven and let it cool for about 5 minutes. Then, gently remove the muffins from the tin. A butter knife can help to loosen them if needed!
8. Garnish and Serve:
If you like, garnish your baked egg muffins with freshly chopped cilantro or parsley for a pop of color and flavor. Serve them warm and enjoy a healthy, delicious start to your day!
9. Storage:
You can store any leftover muffins in an airtight container in the refrigerator for up to 5 days. They reheat well in the microwave or oven, making for a super convenient breakfast option any day of the week!
Enjoy your colorful and delicious baked egg muffins—perfect for a nutritious start to your day!
Can I Use Egg Substitutes?
Absolutely! For a lighter version, you can use egg whites or a commercial egg substitute. Aim for about 1/4 cup of egg substitute per egg in the recipe.
Can I Freeze Baked Egg Muffins?
Yes, these muffins freeze very well! Allow them to cool completely, then store them in an airtight freezer bag. They can be frozen for up to 2 months. Just reheat in the microwave or oven when you’re ready to eat!
What Other Veggies Can I Add?
Feel free to get creative! Zucchini, mushrooms, broccoli, or even cooked sausage or bacon are great add-ins. Just make sure to chop everything finely for even cooking.
How Can I Keep My Muffins From Sticking?
Greasing the muffin tin well is key! You can also use silicone muffin liners, which make removing the muffins super easy and prevent sticking.
