Description
Muffin Tin Breakfast Eggs are a delicious and convenient way to enjoy a nutritious breakfast. These savory egg muffins are packed with vegetables, cheese, and your choice of meats, baked to perfection in a muffin tin. Perfect for meal prepping or a quick morning bite, they deliver a balanced combination of protein, flavor, and texture in every bite.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1/2 cup milk or cream
- Salt, to taste
- Pepper, to taste
- Preferred herbs and spices (e.g., dill, chives, parsley), optional
Vegetables
- Spinach, chopped (about 1 cup)
- Bell peppers, diced (1/2 cup)
- Tomatoes, diced (1/2 cup)
Cheese
- 1/2 cup shredded cheddar, feta, or mozzarella
Meats (Optional)
- Bacon, cooked and chopped (1/2 cup)
- Sausage, cooked and chopped (1/2 cup)
- Ham, diced (1/2 cup)
Instructions
- Prepare Your Ingredients: Chop all vegetables into small, uniform pieces to ensure even cooking. Cut cooked meats into bite-sized chunks. Preheat your oven to 350°F (175°C).
- Whisk Eggs and Dairy: In a large bowl, thoroughly whisk together the eggs and milk or cream until the mixture is combined and slightly frothy. Season with salt, pepper, and any preferred herbs or spices to enhance the flavor.
- Assemble in the Muffin Tin: Spray each muffin cup with non-stick spray or grease with butter to prevent sticking. Evenly distribute the chopped vegetables, meats, and cheese into each muffin cup. Pour the egg mixture over the fillings, filling each cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The eggs are done when fully set and the edges turn slightly golden. You can check doneness by inserting a toothpick into a muffin; it should come out clean.
- Cool and Serve: Allow the egg muffins to cool for a few minutes in the tin. Use a butter knife or spatula to carefully remove each muffin. Serve warm, or store them for a quick breakfast later on.
Notes
- Feel free to customize the fillings with your favorite veggies, cheeses, or meats.
- For a vegetarian version, omit the meats and add more vegetables.
- These egg muffins can be refrigerated for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for 30-60 seconds before serving.
- Use silicone muffin liners for easier removal and cleanup.
