Excellent choice! Egg muffins are a fantastic make-ahead breakfast—portable, protein-packed, and endlessly customizable. They’re basically mini frittatas you can bake once and enjoy all week.
Here is a master recipe with a guide to creating your own favorite combinations.
Master Recipe: Basic Egg Muffins
This is the core formula. The “add-in” quantities are flexible, so feel free to mix and match.
Prep time: 10 minutes | Cook time: 20-25 minutes | Yields: 12 muffins
Base Ingredients:
· Eggs: 8 large eggs
· Liquid/Dairy (for creaminess): 1/4 cup milk (any kind), half-and-half, or unsweetened almond milk. Or 1/4 cup sour cream or plain Greek yogurt.
· Cheese (for flavor and binding): 1/2 to 1 cup shredded cheese (cheddar, mozzarella, feta, pepper jack, etc.)
· Seasonings: 1/4 teaspoon salt (adjust to taste), 1/4 teaspoon black pepper, pinch of garlic powder, pinch of onion powder.
Choose Your Add-Ins (About 1.5 – 2 cups total):
· Vegetables (finely chopped): Bell peppers, onions, spinach, mushrooms, broccoli florets, sun-dried tomatoes, zucchini.
· Pre-cooked Meat (diced): Cooked bacon, cooked sausage crumbles, diced ham, shredded chicken.
· Fresh Herbs: 2 tablespoons chopped chives, parsley, or dill.
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or olive oil. Do not use paper liners, as the eggs will stick.
- Prepare Add-Ins: If using vegetables with high water content (like spinach, mushrooms, or zucchini), it’s best to sauté them first. Cook them in a pan over medium heat until soft and any released moisture has evaporated. This prevents your egg muffins from becoming watery. Let them cool slightly.
- Whisk the Base: In a large bowl, whisk the eggs, milk (or alternative), and seasonings until well combined and slightly frothy.
- Combine Everything: Stir in your chosen cheese, meats, and vegetables (whether sautéed or raw, like onions/peppers) into the egg mixture.
- Fill the Muffin Tin: Evenly pour the egg mixture into the prepared muffin cups, filling each one about 2/3 to 3/4 full. They will puff up a little but won’t overflow.
- Bake: Bake for 20-25 minutes, or until the tops are set, lightly golden, and a toothpick inserted into the center comes out clean.
- Cool and Remove: Let the muffins cool in the pan for 5 minutes before carefully running a butter knife around the edges to loosen and remove them. This resting time helps them set.
Popular Flavor Combinations:
· Western: Diced ham, green bell pepper, onion, and cheddar cheese.
· Spinach & Feta: Sautéed spinach (squeezed dry), crumbled feta cheese, and a pinch of dried oregano.
· Veggie Lover’s: Sautéed mushrooms, onions, broccoli, and mozzarella cheese.
· Everything Bagel: Add 1-2 tablespoons of Everything Bagel seasoning to the egg base and top with a little extra before baking.
How to Store and Reheat:
· Refrigerator: Let cool completely. Store in an airtight container in the fridge for up to 4 days.
· Freezer: Let cool completely. Place in a single layer on a baking sheet to “flash freeze” for 1 hour, then transfer to a freezer bag. They will keep for up to 3 months.
· To Reheat:
· From Fridge: Microwave for 30-60 seconds until hot.
· From Frozen: Microwave for 60-90 seconds, or thaw overnight in the fridge and then microwave. You can also reheat them in a toaster oven or conventional oven at 350°F for 10-15 minutes for a crisper exterior.
Pro-Tips for Perfect Egg Muffins:
· Don’t Overfill: Filling the cups 2/3 full is the perfect amount to allow for rising without spilling over.
· Grease Well: This is the most important step for easy removal. A good coating of non-stick spray is essential.
· Sauté Watery Veggies: Pre-cooking veggies like spinach and mushrooms is a game-changer for texture.
· Use a Cookie Scoop: For neatness and to distribute the fillings evenly, use a ladle or a large cookie scoop to transfer the mixture to the muffin tin.
Enjoy your easy, healthy, and delicious breakfast