Description
Muffin Tin Breakfast Eggs are a convenient, customizable, and protein-packed breakfast option. This recipe combines eggs, dairy, vegetables, and your choice of cooked meats baked in a muffin tin for perfectly portioned, portable egg muffins. They’re ideal for meal prep and can be enjoyed warm or reheated throughout the week.
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
Cooked 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 like bacon, sausage, or ham into bite-sized chunks. Preheat your oven to 350°F (175°C) to get it ready for baking.
- Whisk Eggs and Dairy: In a large bowl, thoroughly whisk together the eggs and milk or cream until combined and slightly frothy. Season the egg mixture 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 among the cups. Pour the egg mixture over the fillings, filling each muffin cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The eggs should be fully set, and the edges slightly golden. To check doneness, insert a toothpick into a muffin; it should come out clean.
- Cool and Serve: Allow the egg muffins to cool for a few minutes before carefully removing them from the tin using a butter knife or spatula. Serve warm immediately or store them for later use.
Notes
- You can customize the fillings to your liking by adding or omitting vegetables, cheeses, or meats.
- For a vegetarian version, omit all meat and add extra veggies or plant-based alternatives.
- These egg muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for 30-60 seconds before serving.
- Ensure eggs are fully cooked before storing to maintain food safety.
