Baked egg muffins are a tasty and easy way to enjoy breakfast. They’re packed with eggs, veggies, and cheese, all baked into little cups of goodness!
These muffins are perfect for busy mornings. I love making a batch ahead of time and popping them in the microwave—quick and delicious! Plus, they’re fun to customize with your favorite fillings!
Key Ingredients & Substitutions
Eggs: The star ingredient! Fresh large eggs give the muffins their great structure and protein. If you’re vegan, consider using a flaxseed or chia seed mixture for egg substitutes.
Milk: Including milk makes the muffins fluffier. If you’re dairy-free, use almond, soy, or oat milk as a substitute. I personally love oat milk for its creaminess!
Spinach: Fresh spinach adds nutrition and color. If you can’t find fresh, frozen spinach works too—just be sure to squeeze out excess moisture.
Red bell pepper: This adds sweetness and crunch. You can swap it with diced tomatoes, zucchini, or even mushrooms based on your preference.
Cheese: Cheese brings flavor and creaminess. Feel free to experiment with feta for tanginess or dairy-free cheese for a vegan option.
How Do I Ensure My Egg Muffins are Fluffy and Well-Cooked?
Getting the right texture in your egg muffins means paying attention to a few details. First, whisk the eggs well to incorporate air, which helps them rise.
- Let your mix rest for a few minutes before pouring into the muffin tin, allowing flavors to meld.
- Don’t overfill the cups! Fill them about 3/4 full to avoid overflow.
- Consider using a silicone muffin tin for easy removal, and bake until just set to keep that fluffy texture.
With these tips, your baked egg muffins will be a hit every time! Enjoy them fresh or store them for quick breakfasts during the week.
Baked Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (optional, for fluffier muffins)
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and black pepper, to taste
- 1/4 tsp garlic powder (optional)
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
- Cooking spray or oil, for greasing the muffin tin
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 18-22 minutes to bake, so expect around 30-35 minutes total from start to finish. It’s quick, easy, and the perfect meal prep solution for busy mornings!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 6-cup muffin tin with cooking spray or a thin layer of oil. This will help your muffins come out easily after baking.
2. Whisk the Eggs:
In a large mixing bowl, crack all 6 eggs. Add the milk, a pinch of salt, some black pepper, and garlic powder if you like. Whisk everything together until it’s well combined. Making sure there are no egg whites or yolks left clumped together!
3. Add the Veggies and Cheese:
Now, stir in the chopped spinach, diced red bell pepper, and the shredded cheese. Mix it all up so that the veggies and cheese are evenly distributed in the egg mixture.
4. Fill the Muffin Cups:
Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
5. Optional Yolk Drop:
If you want to get fancy, you can add an extra egg yolk carefully into the center of each muffin for a lovely look and a slightly runny texture (this part is optional!).
6. Bake to Perfection:
Place your muffin tin in the preheated oven and bake for about 18-22 minutes. The muffins should be set and lightly golden on top when they’re done.
7. Cool and Remove:
Once baked, carefully take the muffin tin out of the oven and let it cool for a few minutes. This will make it easier to remove the muffins from the tin.
8. Garnish and Serve:
Before serving, sprinkle some fresh parsley or cilantro on top, and add a bit more black pepper if you like. Serve warm and enjoy these tasty muffins!
9. Store for Later:
If you have leftovers, these muffins are fantastic for meal prep! Just store them in the fridge and reheat them for a quick breakfast. Yum!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can use egg whites for a lighter version of these muffins. Just substitute 1 large egg with 2 egg whites, but be prepared for a slightly different texture and taste.
How Long Do Baked Egg Muffins Last in the Fridge?
These muffins can be stored in an airtight container in the fridge for up to 4 days. Just reheat them in the microwave for about 30-60 seconds when you’re ready to enjoy!
Can I Add Other Vegetables or Ingredients?
Definitely! Feel free to mix in other vegetables like mushrooms, zucchini, or even cooked bacon or sausage. Just try to keep the overall volume similar to maintain the right texture.
Can I Freeze These Muffins?
Yes! Baked egg muffins freeze well. Allow them to cool completely, then place them in a freezer-safe container or bag. They’ll last up to 3 months in the freezer. Just reheat directly from the freezer in the microwave or oven when you’re ready to eat!
