Egg muffins are the breakfast you make once and enjoy all week. They are basically a crustless mini frittata baked in a muffin tin, loaded with vegetables, and easy to pack. Grab two on your way out the door, reheat for under a minute, and breakfast is handled.
- Prep time: 15 minutes
- Cook time: 20 to 25 minutes
- Servings: 12 muffins (about 4 servings of 3)
Ingredients
- 10 large eggs
- 1/4 cup milk of your choice
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup baby spinach, roughly chopped
- 1 small red bell pepper, finely diced
- 1/2 cup finely diced onion or scallions
- 1/2 cup diced mushrooms
- 3/4 cup shredded cheese (cheddar, feta or mozzarella)
- Oil or spray for greasing the tin, unless using silicone
Steps
- Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin well, or use silicone liners.
- Warm the olive oil in a skillet over medium heat. Cook the onion, bell pepper and mushrooms for 4 to 5 minutes until softened and most of the moisture is gone.
- Add the spinach and cook 30 seconds until wilted. Let the vegetables cool a few minutes.
- Whisk the eggs, milk, salt, pepper and garlic powder in a large bowl or a pitcher with a spout.
- Divide the vegetables and cheese among the muffin cups, filling each about halfway.
- Pour the egg mixture over the top, filling each cup about 3/4 full.
- Bake 20 to 25 minutes, until the centers are set and a knife comes out clean. They will puff, then settle as they cool.
- Cool in the tin for 5 minutes, then run a knife around the edges and lift them out.
Storage and reheating
- Cool completely, then refrigerate in an airtight container for up to 4 days.
- To freeze, place cooled muffins on a tray until firm, then move to a freezer bag. They keep about 2 to 3 months.
- Reheat refrigerated muffins in the microwave for 30 to 45 seconds. From frozen, microwave about 60 to 90 seconds, or thaw overnight first.
- Reheat until hot throughout. A paper towel around the muffin catches extra moisture.
Simple swaps
- Add protein: stir in cooked crumbled turkey sausage, diced ham, or black beans.
- Vegetables: try broccoli florets finely chopped, zucchini (squeeze out the water), tomatoes, or roasted peppers.
- Dairy-free: skip the cheese and use a plant milk, perhaps adding nutritional yeast for flavor.
- Flavor: add Italian seasoning, a pinch of chili flakes, or fresh herbs like chives or basil.
- More egg whites: replace a few whole eggs with egg whites if you like a lighter texture.
Tips so they do not stick or turn watery
Two common problems are sticking and sogginess. Grease the tin generously, even if it says nonstick, or use silicone cups. For sogginess, cook the vegetables first so they release their water in the pan rather than in the egg. Pat watery vegetables like tomatoes and zucchini dry with a paper towel.
Do not overbake. Eggs that stay in the oven too long turn rubbery. When the centers look set and no longer jiggle, they are done. Because the muffins keep cooking slightly in the hot tin, pull them out promptly.
Serve with fruit, a slice of whole-grain toast, or wrapped in a tortilla with a little salsa for a breakfast burrito. Whatever you choose, having something ready to go helps you skip the drive-through on a rushed morning.
Gear that makes this easier
- 12-cup muffin tin: a standard metal tin is cheap and reliable, though it needs good greasing. Check price on Amazon
- Silicone muffin liners: egg muffins pop right out, and they wash easily, but they can be floppy so place them on a tray. Check price on Amazon
- Large pouring measuring cup: whisking eggs in a spouted cup makes filling the tin much neater. Check price on Amazon
- Airtight storage containers: keep muffins from drying out or picking up fridge smells. Check price on Amazon
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