Egg Muffins Recipe

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!

Egg Muffins

These healthy veggie egg muffins are the perfect breakfast or snack, plus freezer and kid-friendly. Add any of your favorite veggies or try this combo of spinach, feta, tomatoes, and extra egg whites for high protein.

Prep: 15min

Total: 40min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 96 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 1 cup lightly packed baby spinach (chopped)
• 3/4 cup finely diced red bell pepper (about 1 small pepper)
• 3/4 cup finely diced green bell pepper (about 1 small pepper)
• 3/4 cup quartered cherry tomatoes ( or grape tomatoes, about 1 cup whole tomatoes)
• 6 large eggs
• 4 large egg whites
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch ground black pepper (or cayenne pepper if you like a little kick!)
• 1/4 cup crumbled feta cheese (plus additional to sprinkle on top)
• Optional toppings: avocado (salsa, hot sauce, freshly chopped parsley)

Instruction:

1. Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
2. In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
3. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

Breakfast Egg Muffins

After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They’re pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

Prep: 10min

Total: 30min

Yield: 1 dozen.

Nutrition Facts: calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

Ingredients:

• 1/2 pound bulk pork sausage
• 12 large eggs
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese

Instruction:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.

Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe

FAQ

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