Egg Muffins
Egg muffins are baked savory egg cups loaded with vegetables, cheese, and your choice of meat for a protein rich grab and go breakfast. They bake in a muffin tin in one batch, making them ideal for meal prep and busy mornings. Enjoy them warm or cold, and reheat in seconds whenever hunger strikes.
- ⏱ 30 min
- 📊 easy
- 🍽 Meal Prep
Ingredients
- 8 eggs
- 60 ml milk
- 1 bell pepper
- 1 cup spinach
- 100 g cheese, grated
Instructions
- Preheat the oven to 190C (375F) and thoroughly grease every cup of a muffin tin or fit it with silicone liners.
- Saute any watery vegetables such as spinach, peppers, or mushrooms until softened and the excess moisture cooks off so the muffins do not turn soggy.
- Crack the eggs into a large bowl, add a splash of milk, salt, and pepper, then whisk until fully blended and slightly frothy.
- Distribute the cooked vegetables, cheese, and any cooked meat evenly among the muffin cups, filling each about half full.
- Pour the egg mixture over the fillings, leaving a little room at the top because the muffins puff as they bake.
- Bake for 18 to 22 minutes until the centers are set and no longer jiggly and the tops are lightly golden.
- Let them cool for a few minutes so they deflate gently and release, then store in the refrigerator and reheat for about 30 seconds when needed.
💡 Chef's tip
Grease the muffin tin very well or use silicone liners, because egg sticks aggressively to metal and a poorly greased tin will tear the muffins apart when you try to remove them.
Whisking a splash of milk into the eggs adds steam as they bake, which keeps the muffins light and fluffy instead of dense and rubbery.
Nutrition (per serving)
- Calories: 120 kcal
- Protein: 10 g
- Carbs: 2 g
- Fat: 8 g
