Breakfast Egg Muffins, also known as Frittata Muffins, are a delicious and nutritious way to start your day. Packed with protein and veggies, these muffins are easy to make and perfect for meal prep. They’re great for busy mornings when you need a quick breakfast on the go.
Why Make This Recipe
Making Breakfast Egg Muffins is a wonderful idea for several reasons. Firstly, they are incredibly versatile; you can customize them with your favorite vegetables and cheeses. Secondly, they are easy to prepare in bulk, making them perfect for meal prep. Lastly, they are a healthy alternative to traditional breakfast options. With a mix of eggs, vegetables, and optional cheeses, you get a flavorful and satisfying meal.
How to Make Breakfast Egg Muffins
Ingredients:
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
- Optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
Directions:
- Preheat your oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. While muffin liners are an option, it’s better to spray them with nonstick spray if you choose to use them.
- In a medium bowl with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Avoid over-mixing to prevent too much air from being incorporated. You should have about 2 cups of mixture.
- Spoon the chopped bell peppers, spinach, or other add-ins into each greased muffin cup—about 2 tablespoons in each. Add 1 tablespoon of cheese on top of each.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full, so the mixture just covers the add-ins and cheese.
- Bake for 18–20 minutes or until they are puffy and golden brown around the edges. Don’t worry if they rise unevenly during baking; that’s perfectly fine.
- Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. They will deflate as they cool.
- Take the egg muffins out of the pan, and you can choose to serve them immediately or cool completely and store them in the refrigerator or freezer (see Notes). Garnish with optional toppings if you like.
How to Serve Breakfast Egg Muffins
Breakfast Egg Muffins are delicious on their own, but you can also serve them with a side of fruit or whole grain toast. They can be garnished with fresh herbs, grated cheese, or a sprinkle of red pepper flakes for an extra kick.
How to Store Breakfast Egg Muffins
You can store leftover muffins in the refrigerator for up to 5 days. If you want to keep them longer, freeze them in an airtight container for up to 3 months. To reheat, simply microwave for 30-60 seconds until heated through.
Tips to Make Breakfast Egg Muffins
- Feel free to mix in your favorite vegetables and meats, such as cooked bacon or sausage.
- Use silicone muffin pans for easy removal of the muffins.
- Keep an eye on the baking time, as oven temperatures can vary.
Variation
You can easily change this recipe by using different vegetables, such as zucchini or broccoli, or by switching up the cheese with cheddar or goat cheese. You can also make them spicy by adding jalapeños or red pepper flakes.
FAQs
Q1: Can I use egg substitutes instead of whole eggs?
A1: Yes, you can use egg substitutes or egg whites if you prefer a lighter option.
Q2: Can I make these ahead of time?
A2: Absolutely! They are perfect for meal prep and can be made a few days in advance.
Q3: How do I prevent the muffins from sticking to the pan?
A3: Make sure to generously spray the muffin pan with nonstick spray or use silicone muffin cups for easy removal.
Breakfast Egg Muffins
Ingredients
Egg Mixture
- 8 large large eggs
- 1/3 cup whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Vegetable Add-Ins
- 3/4 cup finely chopped bell pepper (any color)
- 1/2 cup finely chopped tomatoes
- 1/2 cup finely chopped fresh spinach (or kale)
Cheese
- 3/4 cup crumbled feta cheese
Optional Garnishes
- chopped parsley or chives For garnish
- grated parmesan cheese For garnish
- red pepper flakes For garnish
Instructions
Preparation
- Preheat your oven to 375°F (191°C) and spray a 12-count muffin pan generously with nonstick spray.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until just combined.
- Spoon the chopped bell peppers and spinach into each greased muffin cup—about 2 tablespoons in each. Add 1 tablespoon of cheese on top of each.
- Pour the egg mixture into each muffin cup, filling them about 3/4 full.
Baking
- Bake for 18–20 minutes or until puffy and golden brown around the edges.
- Remove muffins from the oven and let them cool in the pan for 5 minutes.
Serving
- Take the egg muffins out of the pan and serve immediately or cool completely and store in the refrigerator or freezer.
- Garnish with optional toppings if desired.
