Egg Muffin Recipes

Loaded Egg Muffins – An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they’re the perfect on the go breakfast.

Breakfast Egg Muffins

An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they’re the perfect on the go breakfast.

Prep: 15min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 132 kcal, Carbohydrate 2 g, Protein 11 g, Fat 9 g, Saturated Fat 3 g, Trans Fat 0.02 g, Cholesterol 179 mg, Sodium 406 mg, Fiber 0.5 g, Sugar 1 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions ((thinly slice white portion))
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, (or to taste)
• 1/2 tsp black pepper

Instruction:

1. Preheat oven to 375 degrees.
2. Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
4. Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
5. Bake in preheated oven until eggs are just barely set, about 19 – 23 minutes.
6. Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.

Breakfast Egg Muffins 3 Ways

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!

Prep: 15min

Total: 35min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 82 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 168 mg, Sodium 97 mg, servingSize 1 serving

Ingredients:

• 12 large eggs
• 2 tablespoons finely chopped onion, ((red, white or yellow/brown))
• Salt and pepper, (to taste)
• 1/4 cup fresh spinach, (roughly chopped)
• 8 grape or cherry tomatoes, (halved)
• 1/4 cup shredded mozzarella cheese
• 1/4 cup cooked bacon, (chopped)
• 1/4 cup shredded cheddar cheese
• 1/4 cup sliced brown mushrooms
• 1/4 cup red bell pepper, ((capsicum), diced)
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon garlic powder (or 1/3 teaspoon minced garlic)

Instruction:

1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
3. Add egg mixture halfway up into each tin of a greased muffin tin.
4. Divide the three topping combinations into 4 muffin cups each.
5. Bake for 15-20 minutes, until set.
6. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
7. Enjoy!

Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe

FAQ

Why are my egg muffins soggy?

How long do egg muffins last in the fridge?

How do you make egg muffin cups not stick?

Can you reheat egg muffins?