Introduction
These Egg Muffins are your ultimate solution for a protein-packed breakfast you can grab and go. They are endlessly customizable, bake up fluffy, and can be made ahead for a stress-free morning. You’ll love how simple they are to throw together with just a few fresh ingredients.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 10 large eggs
- ⅓ cup half and half ((79mL))
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup baby spinach (chopped (20g))
- ½ cup diced red bell pepper ((74g))
- ¼ cup diced onion ((37g))
- 4 oz feta (crumbled (112g))
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter.
- In a large bowl, whisk together the eggs, half and half, salt, and black pepper until the mixture is smooth and well combined.
- Evenly distribute the chopped spinach, diced red bell pepper, and diced onion among the 12 prepared muffin cups.
- Carefully pour the egg mixture into each cup, filling them about ¾ of the way full. The vegetables will rise slightly.
- Evenly sprinkle the crumbled feta cheese over the top of each filled muffin cup.
- Bake for 20-25 minutes, or until the egg muffins are completely set in the center and the tops are lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before running a knife around the edges to loosen and remove them. Serve warm.
Variations
- Flavor Twists: Keep the base egg mixture the same, but try different combinations of the provided ingredients. For example, use all the spinach for a greener muffin, or use all the peppers and onions for a classic flavor.
- Serving Style: Serve them sliced in half on a toasted English muffin for a heartier breakfast sandwich.
- Dietary Adjustment: For a slightly richer texture, whisk the egg base even more vigorously to incorporate more air before baking.
- Meal Prep Portion: After cooling, portion two muffins into individual containers for ready-to-go breakfasts.
Tips for Success
- Grease Well: Ensure every cup is thoroughly greased to prevent sticking and allow for easy removal.
- Preheat the Pan: For an even start, place your greased muffin tin in the oven as it preheats for 5 minutes before adding the fillings and egg mixture.
- Don’t Overfill: Filling the cups ¾ full is key; they will puff up during baking and could overflow if too full.
- Let Them Rest: Allowing the muffins to cool in the pan for 5 minutes helps them set firmly, making them less likely to fall apart.
Storage & Reheating
Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds until warm, or warm them in a toaster oven or conventional oven at 350°F for about 10 minutes. They can also be frozen for up to 3 months.
FAQ
Can I use milk instead of half and half?
Yes, you can, but the results will vary. Using the specified half and half provides a richer texture and helps keep the muffins moist. Milk may result in a slightly less tender muffin.
My muffins stuck to the pan. What happened?
The most common cause is insufficient greasing. Be very generous with your non-stick spray or butter, coating the entire cup, including the top rim.
Can I make these without the vegetables?
Absolutely. The recipe will work with just the egg mixture and feta. You may want to slightly reduce the salt if omitting all vegetables.
How do I know when they are fully cooked?
Can I freeze these egg muffins?
Yes, they freeze beautifully. Let them cool completely, then store in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Why did my muffins deflate after baking?
A slight deflation is normal as they cool. Significant collapsing can be caused by underbaking or opening the oven door frequently during baking, which causes a sudden temperature change.
