Perfect for Breakfast, Meal Prep & On-the-Go!
If you’re looking for a quick, healthy, and protein-packed breakfast, these Egg Muffins are a fantastic choice! They are fluffy, delicious, and highly customizable, making them a great option for keto, low-carb, and gluten-free diets.
These mini frittatas are baked in a muffin tin and can be made in advance, so you have a grab-and-go breakfast ready for the week. Plus, they are an excellent way to use up leftover veggies, meats, and cheese.
Why You’ll Love This Recipe
✔ Easy to Make – Just mix, pour, and bake!
✔ Great for Meal Prep – Store in the fridge or freezer for later.
✔ Low-Carb & Keto-Friendly – A nutritious, high-protein breakfast.
✔ Customizable – Add your favorite vegetables, cheese, or meats.
✔ Kid-Friendly – A fun, bite-sized way to enjoy eggs.
Ingredients
(For 12 Egg Muffins)
Base Ingredients:
-
10 large eggs
-
½ cup milk (dairy or non-dairy like almond or oat milk)
-
½ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon garlic powder (optional)
Filling Options (Choose Your Favorites!):
🥓 Meat Options:
-
½ cup cooked bacon, chopped
-
½ cup cooked sausage, crumbled
-
½ cup diced ham
-
½ cup shredded chicken
🧀 Cheese Options:
-
½ cup cheddar cheese, shredded
-
½ cup mozzarella cheese, shredded
-
½ cup feta cheese, crumbled
-
½ cup pepper jack cheese, shredded
🥦 Vegetable Options:
-
½ cup spinach, chopped
-
½ cup bell peppers, diced
-
¼ cup onions, finely chopped
-
½ cup mushrooms, diced
-
½ cup cherry tomatoes, halved
-
¼ cup green onions, sliced
🌿 Herbs & Seasonings:
-
¼ teaspoon paprika (for extra warmth)
-
¼ teaspoon red pepper flakes (if you like spice)
-
1 tablespoon chopped parsley or cilantro
Step-by-Step Instructions
Step 1: Preheat the Oven
-
Preheat your oven to 375°F (190°C).
-
Grease a 12-cup muffin tin with non-stick spray or use silicone muffin liners.
Step 2: Prepare the Egg Mixture
-
In a large mixing bowl, crack 10 large eggs.
-
Add ½ cup of milk, salt, pepper, and garlic powder (if using).
-
Whisk everything together until well combined.
Step 3: Prepare the Fillings
-
Cook any meats (bacon, sausage, or ham) and set aside.
-
Chop vegetables into small, bite-sized pieces.
-
Shred cheese if using.
Step 4: Assemble the Muffins
-
Evenly distribute your fillings into the muffin cups (about 2-3 tablespoons per cup).
-
Pour the egg mixture over the fillings, filling each muffin cup about ¾ full.
-
Top with cheese and a sprinkle of herbs (optional).
Step 5: Bake the Muffins
-
Place the muffin tin in the preheated oven and bake for 18-22 minutes.
-
The muffins are done when the centers are set and a toothpick comes out clean.
Step 6: Cool & Serve
-
Allow the muffins to cool in the tin for 5 minutes.
-
Use a knife to gently loosen and remove them.
-
Serve warm or let them cool completely for meal prep.
Serving Suggestions
🍞 With Toast: Serve with whole grain toast or an English muffin.
🥑 With Avocado: Enjoy with sliced avocado for extra healthy fats.
🌶️ With Salsa: Add salsa or hot sauce for a spicy kick.
🥗 With a Side Salad: Pair with a fresh green salad for a light meal.
Storage & Meal Prep Tips
Refrigerator:
-
Store in an airtight container for up to 5 days.
-
Reheat in the microwave for 20-30 seconds before eating.
Freezer:
-
Wrap individual muffins in plastic wrap and place in a zip-top freezer bag.
-
Store for up to 3 months.
-
Reheat frozen muffins in the microwave for 45-60 seconds.
Tips for Perfect Egg Muffins
✔ Use Silicone Muffin Liners – Helps prevent sticking and makes cleanup easier.
✔ Don’t Overfill – Leave some space so they don’t overflow.
✔ Whisk the Eggs Well – This ensures a light and fluffy texture.
✔ Let Them Cool Before Storing – This prevents them from becoming soggy.
✔ Customize Your Fillings – Try different combinations for variety.
Variations & Flavor Ideas
🔥 Spicy Tex-Mex Egg Muffins:
-
Add: Jalapeños, pepper jack cheese, diced tomatoes.
🥓 Keto Bacon & Cheese Egg Muffins:
-
Add: Crispy bacon, cheddar cheese, and green onions.
🍃 Veggie-Lover’s Egg Muffins:
-
Add: Spinach, mushrooms, bell peppers, and feta cheese.
🧄 Mediterranean Egg Muffins:
-
Add: Sun-dried tomatoes, olives, feta cheese, and oregano.
🥑 Avocado & Chicken Egg Muffins:
-
Add: Shredded chicken, diced avocado (after baking), and hot sauce.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use non-dairy milk and skip the cheese or use dairy-free cheese.
Can I make these ahead of time?
Absolutely! These muffins are perfect for meal prep and stay fresh for 5 days in the fridge.
Can I use egg whites instead of whole eggs?
Yes! Substitute 10 whole eggs with 1½ cups of egg whites.
Why are my egg muffins soggy?
If they are soggy, it’s usually because vegetables released too much water. Try pre-cooking veggies like mushrooms and spinach before adding them.
Conclusion
These Egg Muffins are an easy, nutritious, and customizable breakfast option for busy mornings. With endless flavor combinations, you’ll never get bored!
🔥 Try this recipe today and enjoy a healthy, protein-packed breakfast all week long! 🍳✨
