These Egg Muffins are ideal for light meals and snacks, redefining quick and satisfying dining. If you’re in search of a versatile and flavorful option for any time of day, Egg Muffins are the game-changer you’ve been waiting for.
Tired of the same snack and breakfast routine? It’s time to shake things up with these Egg Muffins. More than just a recipe, they are a delicious solution for quick meals. And I’m not just talking about snacks or breakfasts, they’re also an excellent choice for a light meal when paired with soup or salad.
I personally love egg muffins and often turn to them for lighter meals when I know I won’t have much time to cook. I prepare egg muffins in advance, store them in the fridge, and on the day, I just toss them into my lunchbox with a green salad or quick sautéed veggies. Sometimes, I make them in single servings, as shown in the images, while other times I create a larger form, like a tart, and simply slice it. It depends on the visual appeal you desire because the taste will always be delightful.
What is an Egg Muffin?
Egg muffins resemble miniature egg frittatas or egg-based muffins! They bake to a delightful fluffiness, filled with delicious chunks, creating savory muffins that are an ideal choice for a well-balanced, protein-packed breakfast to grab on the fly.
But before delving into the recipe details, let’s whet your appetite and share why these egg muffins are a constant hit.
Everyone loves these egg muffins because:
Quick & easy meal prep for a week of convenient breakfasts, snacks or quick meals. Protein-packed, healthy, gluten-free and low-carb. Perfect for busy days. Baked in a standard 12-count muffin pan. A delicious way to kickstart your day with veggies. Very versatile in terms of fillings.
These egg muffins are undeniably an excellent, quick, and efficient solution for planning your meals throughout the week.
Moreover, you can use a plethora of options to vary the flavor. Here are some suggestions.
How to make your Egg Muffins varied:
- Broccoli and cheddar cheese
- Cream cheese, crumbled bacon and chopped jalapenos
- Spinach, mushrooms and crispy crumbled bacon
- Sundried tomatoes, fresh basil and parmesan cheese
- Tomatoes, spinach
- Spinach, tomato and feta cheese
- Ham and cheddar
- Endless options: customize with add-ins like sausage, shredded cooked chicken, bacon, mushrooms, roasted peppers, chunky vegetables such as broccoli, cauliflower, green beans, peas, among others and you can mix and match various cheeses.
This recipe is incredibly versatile not only in flavor but also in cooking methods and the meals in which you can serve them. They are a fantastic and rich breakfast, a very satisfying snack and a delicious light meal. Don’t forget that it’s a simple and quick recipe to prepare and you can use any toppings from your fridge that need to be used. Perfect, right? Literally: simple, quick, versatile and delicious.
Ingredients for your Egg Muffins:
- Eggs – the base for these easy egg muffins.
- Vegetables – spinach, green and red peppers, or cherry tomatoes for a filling and healthy recipe.
- Cheese – an optional addition. For example, I like cheddar and mozzarella, but you can use any other cheese you enjoy.
- Toppings – the possibilities are limitless! Whether it’s creamy avocado, zesty salsa, a dash of hot sauce, or the freshness of chopped parsley, or savor them in their pure form
How to prepare this delicious recipe:
- Start by preheating your oven to 180º. This ensures your egg muffins will cook just right.
- Crack the eggs into a big bowl and give them a good whisk. This makes your egg muffins fluffy and delicious.
- Add all the ingredients to the bowl and mix everything well. Make sure each ingredient plays its part in the tasty mix.
- Scoop the mix into a muffin tin for 12 muffins. If your tin fits only 6, do it twice.
- For more flavor, sprinkle a bit of extra cheese on top of each muffin.
- Pop the tin into the preheated oven and bake for about 20 minutes or until the muffins are set and golden.
- Let the muffins cool, then serve and enjoy. Your simple and tasty egg muffins are ready to impress!
How to prep Egg Muffins in advance:
For easy planning, store the cooled egg muffins in a spacious zip-lock bag or airtight container in the refrigerator, ensuring freshness for up to 4 days. Alternatively, you can freeze your muffins for on-the-go snacks for the next 3 months.
Storing and reheating your leftovers:
For storage: For optimal freshness, individually wrap egg muffins tightly in plastic wrap before refrigerating. Alternatively, store them in an airtight bag or container. Shelf life: Consume these baked delights within 4 days.
- Microwave: quickly warm up individual egg muffins in the microwave for approximately 30-40 seconds.
- Oven: reheat baked egg cups in the oven at 180°C for 8-10 minutes or until warmed through.
- Air Fryer: achieve the same results by reheating in the air fryer or oven at 180°C for 3-5 minutes or until they reach the desired warmth.
Can you freeze them?
Absolutely! Freeze your quick snacks or light meals by placing breakfast egg muffins in a spacious freezer bag or airtight container, preserving their taste for up to 3 months. If storing them individually, wrap each egg muffin in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Thaw them overnight in the refrigerator before reheating, or add a bit more reheating time for an instant, delightful snack.
These Egg Muffins offer not only a delightful break from mundane breakfast routines but also a versatile and practical solution for quick, nutritious meals. Packed with protein and customizable to your taste, they cater to busy mornings, lazy afternoons or any time you need a satisfying and flavorful bite. The beauty of this recipe lies not only in its simplicity and quick preparation but also in its adaptability to various flavors and serving options. Whether enjoyed as a grab-and-go breakfast, a hearty snack, or a light meal paired with your favorite sides, these Egg Muffins are the perfect addition to your culinary repertoire.
Find out more delicious recipes:
- 10 10 eggs
- 1/2 cup shredded cheese
- 1 cup spinach (can also use broccoli)
- 2 diced tomatoes
- salt to taste
- Preheat the oven to 180º.
- On a large bowl add the eggs and whisk them.
- Scoop the batter to a muffin tin suitable for 12 muffins (or make this process 2x if you only have a muffin tin suitable for 6 muffins).
- Top it with a little extra cheese if you'd like.
- Bake it for 20 min or until set.
- Let it cool and serve it.