Baked egg muffins are quick, tasty, and perfect for breakfast! These little treats are packed with eggs, veggies, and cheese, making them super satisfying.
They’re like mini omelets you can grab and go! I love making a big batch ahead of time, so I always have a yummy breakfast ready. Try not to eat them all in one sitting! 😄
Key Ingredients & Substitutions
Eggs: The stars of the show! Fresh large eggs are best, but if you’re watching cholesterol, you can use fewer yolks or egg whites as a substitute.
Milk: Whole milk adds creaminess, but you can swap it for skim milk, almond milk, or oat milk to suit your taste or dietary needs.
Mushrooms: Cooked mushrooms add depth. If you’re not a fan, you can replace them with bell peppers, zucchini, or even broccoli for a different flavor.
Cheese: I love cheddar, but feel free to use mozzarella, feta, or goat cheese instead. Each brings a unique taste and texture!
Sausage or Bacon: For a meatier muffin, add cooked sausage or bacon. For a vegetarian option, consider black beans or chickpeas for protein.
How Do I Ensure My Egg Muffins Stay Fluffy?
Fluffy egg muffins are all about the mixing and baking! Here are some helpful tips:
- Whisk the eggs and milk thoroughly to incorporate air. This helps create a fluffier texture.
- Don’t overfill the muffin cups; leave some space for the muffins to rise.
- Bake the muffins until they look puffed and golden—do not open the oven door too early, as this can cause them to deflate.
With these tips, you’ll have perfectly fluffy baked egg muffins every time!
How to Make Baked Egg Muffins?
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (whole or any preferred kind)
- 1/2 cup cooked mushrooms, chopped
- 1/2 cup fresh spinach, roughly chopped
- 1/4 cup shredded cheddar cheese (or your choice of cheese)
- 1 small tomato, diced (optional)
- 1/4 cup cooked sausage or bacon, chopped (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Non-stick cooking spray or oil (for greasing muffin tin)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 20-25 minutes to bake, making a total of about 35 minutes. In just half an hour, you can have a delicious and nutritious meal ready to go!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
First, preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a 6-cup muffin tin with cooking spray or oil to prevent the muffins from sticking. It’s important to have your supplies ready!
2. Whisk the Eggs:
Next, grab a large bowl and whisk together the eggs and milk until everything is blended nicely. This is also the time to add salt and pepper for flavor. The more you whisk, the fluffier your muffins will be!
3. Mix in the Good Stuff:
Now it’s time to get those yummy veggies and cheese in! Stir in the cooked mushrooms, fresh spinach, shredded cheese, and any optional ingredients like chopped tomato or cooked sausage. Mix it all well so every muffin has a bit of everything!
4. Fill the Muffin Tin:
Pour the delicious egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full. Be careful not to overfill, as these muffins will puff up while baking!
5. Bake Until Perfect:
Pop your muffin tin into the oven and bake for about 20-25 minutes. You’ll know they’re ready when they’re set and a nice golden color. A toothpick poked in the center should come out clean—this means no gooey egg mix!
6. Cool and Serve:
Once baked, take the muffins out of the oven and let them cool in the tin for a few minutes. After that, gently remove them. They should pop out easily if the tin was greased well!
7. Garnish and Enjoy:
Sprinkle some fresh chopped parsley or cilantro on top for a lovely finish. Serve your baked egg muffins warm, or store them in the fridge for quick breakfasts throughout the week. They also reheat wonderfully!
Enjoy your delicious and nutritious baked egg muffins! They’re perfect for busy mornings or a healthy snack anytime!
Can I Use Egg Substitutes in This Recipe?
Absolutely! You can use egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or commercially available egg replacers for a vegan option. Just keep in mind that the texture may differ slightly from traditional baked egg muffins.
How Do I Store Leftover Egg Muffins?
Store leftover egg muffins in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months! Just wrap each muffin in plastic wrap and then place them in a freezer-safe container. Thaw them overnight in the fridge before reheating.
Can I Add Other Vegetables?
Definitely! Feel free to mix in any veggies you like, such as bell peppers, zucchini, or even broccoli. Just make sure they are cooked and chopped into small pieces to ensure they blend well into the muffins!
What Should I Serve with Baked Egg Muffins?
These muffins pair beautifully with a side of fresh fruit or a simple salad for a balanced meal. You can also enjoy them with toast or a bagel for a more filling breakfast!
