Original Post: https://www.evolvingtable.com/breakfast-egg-muffins/
Breakfast Egg Muffin Cup Recipe
Breakfast Egg Muffin Cups are a simple, make-ahead option that makes mornings so much easier. Made with eggs and your favorite mix-ins, they bake up in a muffin tin into perfectly portioned bites that are easy to grab and go.
Servings: 12 muffins
Equipment
- Large Mixing Bowl
- Whisk
Ingredients
- 10 large eggs
- ¼ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Variations:
Bacon Egg Muffins
- 5 bacon strips cooked and crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup flat-leaf parsley finely chopped
Ham Egg Muffins
- ¾ cup ham cubed
- ¾ cup shredded Swiss cheese
- ¼ cup chives finely chopped
Spinach Egg Muffins
- ¾ cup spinach thinly sliced
- ¾ cup grape tomatoes quartered
- ¾ cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 350°F. In a large bowl, combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.10 large eggs, ¼ cup whole milk, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Generously spray a 12-count regular-sized muffin pan with non-stick cooking spray. Fill each muffin cup halfway full with the egg mixture.
- Stir desired fillings into the scrambled eggs with a spoon until all ingredients are well combined.
- For Bacon Egg Muffins: Fill each cup with 1 tablespoon crumbled bacon, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.5 bacon strips, ¾ cup shredded cheddar cheese, ¼ cup flat-leaf parsley
- For Ham Egg Muffins: Fill each cup with 1 tablespoon cubed ham, 1 tablespoon shredded cheese, and 1 teaspoon chopped chives.¾ cup ham, ¾ cup shredded Swiss cheese, ¼ cup chives
- For Spinach Egg Muffins: Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.¾ cup spinach, ¾ cup grape tomatoes, ¾ cup shredded Mozzarella cheese
- Bake for 22-24 minutes, or until eggs are set. Serve immediately or refrigerate and enjoy for 3-4 days.
Video
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individually in wax or parchment paper, then place in a freezer-safe bag. Freezes beautifully for up to 3 months with minimal texture change.
- Reheating: Microwave on HIGH for 30-45 seconds.
- Meal prep: Bake the entire batch ahead of time. Pull them out throughout the week for a quick grab-and-go breakfast.
- Pan tip: Use a good nonstick or ceramic muffin pan to prevent sticking. If your pan has scratches, it's time for a new one.
- Don't overfill: Fill each muffin cup only halfway with the egg mixture or they'll puff up too much and deflate.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 486mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 1mg
