Baked egg muffins are a quick and tasty breakfast option! They’re packed with veggies, cheese, and eggs, all baked together for a fluffy bite. Perfect for busy mornings!
These muffins are so easy to make that you’ll wonder why you haven’t tried them before! I love making a batch on Sunday to grab during the week. It’s like breakfast is ready to go! 🌟
Key Ingredients & Substitutions
Eggs: Eggs are the star here! For a fluffier muffin, use fresh large eggs. If you’re vegan or egg-free, consider using a flaxseed egg or silken tofu blended until smooth as a substitute.
Milk: Whole milk adds richness, but you can also use almond, soy, or oat milk for a dairy-free option. I sometimes use Greek yogurt for added creaminess and protein!
Vegetables: Red bell pepper and spinach are great, but feel free to mix it up! Try zucchini, mushrooms, or kale instead. Just chop them finely so they cook evenly. Frozen veggies can work, too; just thaw and drain excess water before using.
Cheese: Cheddar is my go-to, but you can swap it for feta, mozzarella, or a dairy-free cheese to suit your taste. I love mixing in different cheeses for fun flavors!
Garnish: Fresh herbs like parsley or cilantro brighten up the dish. If you don’t have these, try chives or green onions—both add a nice touch!
How Do I Ensure My Egg Muffins Are Fluffy and Not Dry?
Getting that perfect fluffy texture in baked egg muffins is all about the mixing and baking process. Here are some key tips:
- Mix eggs and milk until just combined. Over-mixing can lead to dense muffins.
- Don’t rush sautéing the veggies. Cooking them until just tender adds flavor and keeps moisture.
- Keep an eye on the baking time. Ovens vary, so start checking around 18 minutes.
- For extra fluffiness, consider adding a pinch of baking powder to the egg mixture.
Letting the muffins cool slightly before removing them from the tin helps them maintain their shape and keep a nice, fluffy texture.
How to Make Baked Egg Muffins
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (whole or your choice)
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup onion, finely chopped
- 1/3 cup shredded cheese (cheddar or your favorite)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter (for sautéing)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 20-25 minutes to cook. You’ll have a delicious batch of baked egg muffins ready in under an hour—perfect for a quick and healthy breakfast option!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is warming up, lightly grease a muffin tin with cooking spray or butter to ensure the muffins don’t stick.
2. Sauté the Vegetables:
In a medium skillet, heat the olive oil or butter over medium heat. Add the chopped onions and red bell pepper, sautéing for about 3-4 minutes until they’re softened. Then, toss in the chopped spinach and cook just until it wilts. Remove the skillet from heat and let it cool for a minute.
3. Mix the Eggs:
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until everything is well combined. This is your egg base!
4. Combine It All:
Now, gently stir in the sautéed vegetables and shredded cheese into the egg mixture. Make sure everything is mixed well, but don’t overdo it!
5. Fill the Muffin Tins:
Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full. If you’d like to replicate the visual from the image of baked egg muffins, crack a whole egg on top of each muffin before baking.
6. Bake Them Up:
Pop the muffin tin into the preheated oven and bake for about 18-22 minutes, or until the muffins are set and turn a lovely golden color at the edges. Keep an eye on them!
7. Cool and Remove:
Once they’re baked, carefully remove the muffin tin from the oven. Let them cool for a few minutes, then use a knife to gently loosen the edges and remove the muffins from the tin. This helps maintain their shape.
8. Garnish and Serve:
Finish off by garnishing with fresh parsley or cilantro and a sprinkle of extra black pepper if you like. Serve them warm and enjoy your colorful, fluffy baked egg muffins!
These egg muffins are not only delicious but also very customizable! Feel free to switch up the veggies and cheese to match your preferences. Enjoy!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! If you’re looking to reduce cholesterol or calories, you can use egg whites. Just substitute about 2 egg whites for each whole egg. You may want to add a bit more milk for moisture.
Can I Add Meat to My Egg Muffins?
Yes, you can! Cooked bacon, ham, or sausage can be added. Just chop them into small pieces and mix them in with the veggies before pouring the mixture into the muffin tins.
How to Store Leftover Baked Egg Muffins?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the microwave for a quick meal or snack, about 20-30 seconds should do the trick!
Can I Freeze Baked Egg Muffins?
Yes, you can! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll last up to 2 months. Thaw overnight in the fridge and reheat when ready to eat.
