baked egg muffins

Egg Muffins are an easy, simple breakfast option that are perfect to keep on hand for breakfast on those morning. Full of protein and easy to customize, Egg Muffin Cups are a great grab and go breakfast or snack.

Baked Egg Muffins

eggs

milk

Salt and pepper

Canadian bacon

spinach

red bell pepper

green bell pepper

yellow Onion

cheese

Preheat oven to 350 degrees F.

Whisk eggs and milk together and season with a pinch of salt and pepper.

Spray a 12-count muffin pan generously with cooking spray. Add veggies, meats and/or cheese to each cup as desired.* Pour egg into each cup, about ¾ full.

Bake in the preheated oven for about 20 minutes or until eggs are fully cooked (a toothpick inserted in the center should come out clean).

Cool slightly in the pan.

To release, gently slide a thin knife around the edges of the egg muffin and pop it out.

Store in a tightly sealed container for 2-3 days in the refrigerator, or up to 6 months in the freezer. (For freezing, it is recommended that you individually wrap each egg muffin so they don't stick together).

To reheat: Wrap thawed egg muffin in a paper towel and heat on high for 30 seconds. From frozen, heat 1 and a half minutes.

These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.

egg whites (or another 6 eggs)

sea salt

ground pepper

olive oil

orange bell pepper (chopped)

onion

broccoli

mushrooms (sliced)

feta

parsley

cooking spray (I use coconut oil)

Preheat: Preheat oven to 375° F.

Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.

Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.

Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.

Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.

Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.

Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.

I made these this morning and they turned out great. I have been making egg muffins for a long time because my husband and I could take them to work. I cooked mine in my stoneware muffin tin and they did not stick. I completely cool mine then wrap each one individually and place in a large Ziploc bag and store in the freezer.

Came out great. However I would recommend using Large muffin tins or making more than 12.  I used regular size muffin tins, and they ended up overflowing and leaking all over the oven. Luckily, I caught it in time and put a tray underneath before it made too big of a mess! Otherwise the flavor was great and loved the recipe. 😊

Followed directions exactly, although 375 seemed a little high to me. Wish I followed my gut. I checked them after 15 minutes and they were completely burnt. Will try again at a lower temperature and for less time.

The recipe really lacks seasoning so I added garlic powder and red pepper flakes. 
I also added in park cheese.

Great article, just what I was looking for Egg Fruit.
 
 I’m satisfied that you shared this useful info with us.
 
Please stay us up to date like this.
Thank you for sharing.

These Baked egg muffins were Awesome! Easy, healthy and Yum! 1ST Time saw your site, Looking around at all the great recipes, it wont be last time..
Thanks
Angie

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The most viewed baked egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Egg Muffins

Baked Egg Muffins

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