Baked egg muffins are a quick and tasty breakfast option! Packed with eggs, veggies, and cheese, they’re great for busy mornings. Just mix, pour, and bake!
I love making a big batch on Sunday to enjoy all week. These little bites make mornings so much easier and tastier. Plus, they are super fun to customize with my favorite ingredients!
Key Ingredients & Substitutions
Eggs: Eggs are the star here! Use large eggs for the best results. If you’re vegan, try using egg substitutes like tofu or chickpea flour mixed with water.
Milk: Any milk works, so grab your favorite! Almond milk or oat milk are great non-dairy options if you want to keep it lighter.
Bacon or Ham: Crumbled bacon adds delicious flavor, but you can easily swap in diced turkey or leave it out for a vegetarian version. Cooked sausage also gives a nice kick!
Spinach: Fresh spinach adds color and nutrients. If it’s not available, kale or swiss chard can work too. Frozen spinach is a great alternative – just make sure to squeeze out excess water!
Cheese: Cheddar is a classic choice, but feel free to experiment! Feta, mozzarella, or pepper jack can give a unique twist. If avoiding dairy, look for vegan cheese options.
How Do I Ensure My Egg Muffins Are Perfectly Cooked?
Cooking methods can be tricky, especially for baked goods like egg muffins. To make sure they turn out just right:
- Preheat your oven to the right temperature — 375°F (190°C). This ensures even cooking.
- Fill muffin cups about 3/4 full. This allows room for rising without spilling over.
- Keep an eye on the time! Bake for 18-22 minutes but check at around 18 minutes. Insert a toothpick in the center; it should come out clean.
- Let them cool briefly in the pan to avoid sticking. Use a small spatula to help lift them out gently.
Following these tips will help you achieve delicious, fluffy baked egg muffins each time!
Baked Egg Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup cooked and crumbled bacon or diced ham
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or cilantro, chopped (for garnish)
- Cooking spray or oil for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 18-22 minutes to bake. In total, you’ll need around 30 minutes to have these delicious baked egg muffins ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, you can prepare your muffin tin to make things quick and easy.
2. Grease the Muffin Tin:
Lightly grease a 12-cup muffin tin with cooking spray or a bit of oil to prevent the muffins from sticking.
3. Mix the Egg Base:
In a large bowl, whisk together the 8 large eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until everything is nicely combined.
4. Add the Mix-ins:
Stir in the cooked and crumbled bacon (or diced ham), chopped spinach, diced red bell pepper, and shredded cheddar cheese. Make sure everything is evenly distributed in the egg mixture.
5. Fill the Muffin Cups:
Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full to allow room for expansion while baking.
6. Sprinkle Cheese on Top:
Top each muffin with some grated Parmesan cheese for an extra layer of flavor.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for about 18-22 minutes, or until the muffins are set and golden on top. To check if they’re done, insert a toothpick into the center; it should come out clean.
8. Cool and Remove:
Once baked, let the muffins cool in the pan for a few minutes. This will make them easier to remove without breaking.
9. Garnish and Serve:
Garnish the muffins with some freshly chopped parsley or cilantro, and add a touch of black pepper if you like. Serve warm and enjoy!
These baked egg muffins can be stored in the fridge for several days, making them a convenient and healthy breakfast option throughout the week. Enjoy your colorful, nutritious, and delicious baked egg muffins!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can use egg whites for a lighter option. Just substitute each large egg with 2-3 egg whites. Keep in mind that the texture may be slightly different, but they will still taste great!
How Can I Adjust the Recipe for Dietary Restrictions?
If you have specific dietary needs, swapping ingredients is easy! Use dairy-free milk and cheese alternatives for a dairy-free version. For a vegetarian option, simply omit the bacon or ham and add extra veggies like mushrooms or zucchini.
How Long Do Baked Egg Muffins Last in the Fridge?
These egg muffins can be stored in the fridge for up to 4 days in an airtight container. Just reheat them in the microwave for about 30 seconds to a minute, and they’ll be good to go!
Can I Freeze Baked Egg Muffins?
Yes, you can freeze them! Allow the muffins to cool completely, then store them in a freezer-safe container or bag. They’ll keep well for about 2-3 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave.