Breakfast egg muffins are baked egg cups (or little frittatas, if you want a fancier name) that can be stuffed with any fresh vegetable, meat, and cheese filling. You can eat them separately or as part of a giant breakfast dish. (They’re great with these Sweet Potato Hash Browns.) I’ve prepared various variations of this recipe over the years, and while each one has a special place in my heart, my current favourite is the egg muffins with spinach, feta, and a rainbow of vegetables.
How to Make Egg Muffin Recipe?
The idea is to ensure that each breakfast egg muffin cup has a satisfying amount of vegetables without falling apart or tasting like a little salad.
Even though I consider myself a vegetable connoisseur, I have my limits before 10 a.m. After a few tries (all of which were eaten in the name of “research,” but some were tastier than others), I’ve discovered that the optimal whole-egg to the egg-white ratio for a batch of egg muffins is six whole eggs + 4 egg whites.
The muffins become higher in protein and lower in carbs while maintaining their satisfying, creamy texture by adding a few more egg whites. I wouldn’t use all egg whites because the muffins would break apart and become spongy.
Egg Whites + Eggs The foundation for our simple egg muffins. As I previously stated, these muffins use just the right amount of each. Vegetables. I always include a significant quantity of fresh veggies like spinach, red and green bell peppers, and cherry tomatoes in this dish because I want it to be satisfying and healthful.
Starting your day with a serving of vegetables will make you feel terrific, and bringing them to work for lunch will make them a complete meal. Spices and herbs Because egg-white-heavy recipes can be tedious, we need to liven them up with plenty of herbs and spices.
My pantry essentials are dried basil, oregano, salt, and pepper. The combination adds an Italian flavour to the muffins while complementing the vegetables and feta.
Cheese. An optional extra. I used feta cheese, but you may use any cheese you choose (a cheddar version I made in my experimental attempts was delightful).
Toppings. The possibilities are infinite! If you’re sitting down and have access to your fridge, avocado, salsa, spicy sauce, and freshly cut parsley are all good options. In a rush? Reheat them up and eat them as is.
- 1 cup chopped baby spinach, lightly packed
- One small pepper, 3/4 cup coarsely diced red bell pepper
- One small pepper, 3/4 cup coarsely diced green bell pepper
- 1 cup whole tomatoes, 3/4 cup quartered cherry tomatoes or grape tomatoes
- Six eggs, big
- Four egg whites, big
- a quarter teaspoon of kosher salt
- 1/4 teaspoon basil, dry
- 1/4 teaspoon oregano, dry
- Add a pinch of ground black pepper or cayenne pepper if you like it spicy.
- 1/4 cup feta cheese crumbles plus more to sprinkle on top
- Avocado salsa, spicy sauce, and freshly cut parsley are all options for toppings.
- Preheat the oven to 350 degrees F with a rack in the middle. Using a nonstick spray, lightly coat a regular 12-cup muffin tin. Fill the cups with spinach, red bell pepper, green bell pepper, and tomatoes (they will be about two-thirds complete).
- Briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper in a large mixing bowl or big measuring cup with a spout (my favourite because it makes the mixture easier to pour) until well blended. Fill each muffin cup about three-quarters full with the egg mixture. Over the tops of the cups, equally, distribute the feta.
- Bake until the egg muffins are set, about 24 to 28 minutes. Allow cooling for a few minutes before loosening with a butter knife along the sides of each muffin. Remove them from the pan and serve right away, or cool on a wire rack and store in the refrigerator or freezer (see notes for more details).
Is it Possible to Add Milk to Egg Muffins?
For hectic mornings, Egg Muffins are the ideal breakfast alternative. These muffins are simple, flavorful, and delicious, loaded with all your breakfast favourites, including bacon, eggs, milk, and cheese. Egg muffin cups are ideal for making at the start of the week since they keep well in the fridge and provide a quick breakfast. You need eggs, chopped spinach, red bell pepper, cheese, milk, and seasoning. Egg muffins are little ‘frittatas,’ and when reheated, they turn spongey.
This is due to the wetness of the eggs and added vegetables and the frittata’s frothy structure. Check that your oven isn’t overly hot. Otherwise, the muffins will bubble up in the oven before collapsing when removed. Allow these breakfast egg muffins to cool in the muffin tin before removing them; otherwise, they may collapse.
How Long Should Egg Muffin Cups be Cooked?
Bake for 15-20 minutes, or until the egg muffins are firm to the touch. It’s important to remember that they will inflate while they cook and then deflate as they cool. Cool for 2-3 minutes in the pan to ensure a lovely browned “crust” on each egg muffin cup, then remove and serve warm. Enjoy our egg mixture evenly in the muffin cups. Bake for 17-20 minutes, or until an inserted toothpick comes out clean and the egg cups are no longer jiggly. Egg muffins are little ‘frittatas,’ and when reheated, they turn spongey.
This is due to the wetness of the eggs and added vegetables and the frittata’s frothy structure. Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 12-count muffin pan thoroughly. Silicone baking cups are ideal for egg muffins if you have them. Combine the eggs, milk, salt, and pepper in a mixing bowl. Bake for 20 minutes, or until thoroughly cooked eggs.
How do you Keep Egg Muffins from Deflating?
Of course, you can bake them in your muffin tin, but THESE (affiliate) parchment paper cupcake wrappers that I found make everything so much easier, from prep to cleanup. Note: Regular cupcake wrappers are not recommended for this recipe, and it’s worth it for the parchment paper wraps. Prick them with a skewer shortly after they come out of the oven, similar to how cream puffs are prickled. The cooling moisture causes quick deflation, not the steam released from the centre. The inside of the puffs should likewise be as dry as possible.
An egg cup, sometimes known as an egg server, is a piece of dinnerware used to serve and keep boiled eggs in their shells. Egg cups have a flat bottom and an upwardly curved section to contain the egg. Using a silicone muffin pan or silicone muffin liners is the easiest way to avoid sticking, and these are pretty useful for preventing foods from sticking together. Using a metal muffin tin, spray it liberally with cooking sprays like olive, canola, or coconut oil.
How Long will Egg Muffins Last in the Fridge?
To reheat egg muffins from the refrigerator, microwave them for around 20 seconds. If they’re frozen, add another 60-90 seconds to the cooking time. You can reheat these in a toaster oven at 350°F for about 10 minutes. Use shredded mozzarella or cheddar cheese, or choose your imagination and use your favourite cheese. You can use either ordinary or almond flour. When reheating the muffins, this is the crucial element that keeps them from becoming soggy and spongy.
If you don’t mind damp muffins, skip this step! Refrigerate cooked and cooled egg muffins for 4-5 days or freeze for 3-4 months in an airtight container. Wrap egg muffins with a paper towel and warm in the microwave for 30-60 seconds. You can also reheat these in the oven for 5-10 minutes at 350 degrees F.Overmixing the batter will result in dense muffins that will not rise properly. The recipe will keep for up to 5 days in the fridge, so you can make a few muffins at a time over a few days if you want.
What Temperature do you Bake Egg Cups?
18 to 20 minutes in a 350°F (180°C) oven until whites are set, and yolks are cooked as desired. Remove each muffin cup by running a knife around the inside. Preheat the oven to 400°F and coat a nonstick muffin tray generously with cooking spray. Carefully crack each egg into a muffin cavity without breaking the yolk. Season with salt and pepper to taste. Bake for 10-12 minutes or until the yolk reaches your preferred consistency.
After one egg has been eaten, the shell from the top of the cup is removed and placed on the plate, and the second egg is transferred from the bottom of the cup, placed upright on the top of the cup, and eaten. Use a silicone tray or coat the pan with nonstick spray. Each muffin cup should be lined with ham. In each ham cup, crack an egg open. Depending on how well you prefer your eggs, bake for 12-17 minutes.
Refrigerate leftover egg muffins for up to 3 days in an airtight container or ziptop bag, or individually wrap and freeze for up to 3 months. Reheat in the microwave until hot and warmed through to the centre (once thawed or directly from frozen), about 30 seconds (from thawed) or 1 minute (from frozen), depending on your microwave. This recipe is highly adaptable. You can substitute any other diced vegetable or cooked, diced meat for the mentioned vegetables. I recommend cooking and chilling the vegetables before adding them to the cups if they are pretty hard, like carrots or sweet potatoes.