Quick & Easy Egg Muffins
If you’re on the hunt for a delicious, nutritious breakfast that can be whipped up in no time, look no further than these Quick & Easy Egg Muffins. Perfect for busy mornings, these muffins are packed with veggies and protein, making them an ideal choice for a healthy start to your day. With minimal prep and cooking time, you’ll have a batch ready to go in under 30 minutes. Plus, they’re incredibly versatile, allowing you to customize them with your favorite ingredients. Let’s dive into this simple yet satisfying recipe!
Why This Recipe Belongs in Your Rotation
These Quick & Easy Egg Muffins deserve a spot in your weekly meal prep for several reasons. First, they are a fantastic way to incorporate vegetables into your breakfast, which can often be a challenge. With the addition of onions, bell peppers, mushrooms, and spinach, you’re not just getting eggs but a healthy dose of nutrients. Second, they are super quick to make and can be stored in the fridge for several days or even frozen for a grab-and-go option. Lastly, they are endlessly customizable, so you can switch up the ingredients based on what you have on hand, making them a sustainable choice for any kitchen.
Shopping List
- 1 tablespoon olive oil
- 1 yellow onion, thinly chopped
- 1 green bell pepper, thinly diced
- 1 cup brown mushrooms, thinly chopped
- 1 cup spinach, chopped
- 8 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Kitchen Gear Checklist
- Muffin tin – for baking the egg muffins.
- Mixing bowl – to combine the ingredients.
- Whisk – for beating the eggs.
- Knife and cutting board – for chopping vegetables.
- Measuring cups and spoons – for accurate ingredient measurements.
- Cooking spray or additional olive oil – for greasing the muffin tin.
Quick & Easy Egg Muffins, Made Easy
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and come out perfectly puffed.
Step 2: Prepare the Muffin Tin
Lightly grease a muffin tin with cooking spray or a small amount of olive oil to prevent sticking. You can also use silicone muffin liners for easy removal.
Step 3: Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until translucent, about 2-3 minutes. Then, add the diced green bell pepper and chopped brown mushrooms, cooking for another 3-4 minutes until softened. Finally, stir in the chopped spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
Step 4: Whisk the Eggs
In a large mixing bowl, crack 8 eggs and whisk them together until well combined. Season with 1/4 teaspoon sea salt and 1/2 teaspoon ground black pepper, mixing well.
Step 5: Combine Ingredients
Once the sautéed vegetables have cooled a bit, fold them into the egg mixture. Stir in the 1/2 cup of shredded cheddar cheese until everything is evenly distributed.
Step 6: Fill the Muffin Tin
Using a ladle or measuring cup, pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 full to allow for rising.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
Step 8: Cool and Serve
Once baked, remove the muffin tin from the oven and let it cool for a few minutes before gently running a knife around the edges to remove the muffins. Serve warm or allow to cool completely before storing in an airtight container.
Substitutions by Category
- Vegetables: Feel free to swap in your favorite vegetables like zucchini, kale, or tomatoes.
- Cheese: Use feta, mozzarella, or even a dairy-free cheese for a different flavor.
- Herbs and Spices: Add fresh herbs like basil or parsley for extra flavor, or throw in some red pepper flakes for heat.
- Protein: Incorporate cooked bacon, ham, or turkey for a heartier muffin.
What I Learned Testing
- Don’t skip the sautéing step; it enhances the flavor of the vegetables and ensures they’re cooked through.
- These muffins can be frozen for up to 3 months, making them a great meal prep option.
- Experiment with different flavor combinations to keep things interesting; the possibilities are endless.
- For a fluffier texture, beat the eggs longer to incorporate more air before baking.
Save It for Later
If you love the idea of Quick & Easy Egg Muffins but want to mix it up, save this recipe for later! You can easily adjust the ingredients based on what you have on hand, making them a go-to for any occasion. Whether you need a make-ahead breakfast for a busy week or a special brunch treat, these muffins are sure to impress.
Common Qs About Quick & Easy Egg Muffins
Can I make these egg muffins ahead of time?
Absolutely! You can prepare these muffins ahead of time, store them in the refrigerator for up to 5 days, or freeze them for later use. Just reheat in the microwave for a quick breakfast.
Can I use egg whites instead of whole eggs?
Yes, you can use egg whites if you prefer a lower calorie option. Just remember to adjust the quantities; typically, 2 egg whites equal 1 whole egg.
What should I serve with these egg muffins?
These muffins are delicious on their own but can be paired with a side of fresh fruit, yogurt, or a green salad for a complete meal.
Can I double the recipe?
Yes! Feel free to double the recipe if you want to make a larger batch. Just ensure you have a big enough muffin tin or bake them in batches.
Try These Next
- Veggie-Packed Breakfast Burritos
- Fluffy Pancakes with Maple Syrup
- Savory Oatmeal Bowls
- Healthy Smoothie Recipes
See You at the Table
These Quick & Easy Egg Muffins are not just a meal; they’re a canvas for your creativity in the kitchen. With delightful flavors and a great balance of protein and veggies, they make for a satisfying breakfast or snack. I can’t wait to hear how yours turn out! Enjoy every bite, and see you at the table!
Quick & Easy Egg Muffins
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and come out perfectly puffed.
- Lightly grease a muffin tin with cooking spray or a small amount of olive oil to prevent sticking. You can also use silicone muffin liners for easy removal.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and cook until translucent, about 2-3 minutes. Then, add the diced green bell pepper and chopped brown mushrooms, cooking for another 3-4 minutes until softened. Finally, stir in the chopped spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
- In a large mixing bowl, crack 8 eggs and whisk them together until well combined. Season with 1/4 teaspoon sea salt and 1/2 teaspoon ground black pepper, mixing well.
- Once the sautéed vegetables have cooled a bit, fold them into the egg mixture. Stir in the 1/2 cup of shredded cheddar cheese until everything is evenly distributed.
- Using a ladle or measuring cup, pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes before gently running a knife around the edges to remove the muffins. Serve warm or allow to cool completely before storing in an airtight container.
Notes
- Don’t skip the sautéing step to enhance the flavor of the vegetables.
- These muffins can be frozen for up to 3 months; just reheat in the microwave for a quick breakfast.
- Experiment with different flavor combinations to keep things interesting!
