Description
Muffin Tin Breakfast Eggs are a quick, nutritious, and customizable breakfast solution. This recipe transforms simple eggs, milk, cheese, vegetables, and optional meats into perfectly portioned egg muffins baked in a muffin tin. Ready in minutes, they are ideal for busy mornings, meal prep, or cozy weekend breakfasts, offering protein-packed, flavorful, and easy-to-clean-up meals.
Ingredients
Basic Ingredients
- Eggs (12 large)
- Milk or cream (1/4 cup)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)
Cheese
- Shredded cheese of choice (1 cup)
Fresh Vegetables
- Chopped bell peppers (1/2 cup)
- Chopped spinach (1/2 cup)
- Chopped tomatoes (1/2 cup)
- Sliced mushrooms (1/2 cup)
Cooked Meats (optional)
- Cooked bacon, sausage, or ham, chopped (1/2 cup)
Instructions
- Preheat and Prepare Your Muffin Tin: Begin by preheating your oven to 350°F (175°C). Lightly grease each cup of your muffin tin with cooking spray or a bit of oil to prevent sticking.
- Mix the Egg Base: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until fully blended and slightly frothy to achieve fluffier muffins.
- Add Fillings: Chop your chosen vegetables, cooked meats, and cheese, then evenly distribute them into each muffin cup to ensure every bite is flavorful.
- Combine and Pour: Pour the egg mixture over the fillings in each muffin cup, filling about three-quarters full to allow room for the eggs to rise as they bake.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the eggs are set and lightly golden on top.
- Cool and Serve: Allow the Muffin Tin Breakfast Eggs to cool for a few minutes before gently removing them with a knife or spatula. Enjoy warm, or store for later.
Notes
- Chop ingredients uniformly to ensure even cooking and consistent texture.
- Do not overfill muffin cups; fill about three-quarters full to leave room for rising.
- Allow muffins to cool slightly before removing to maintain their shape.
- Whisk eggs thoroughly for a light, airy texture instead of dense, rubbery eggs.
- Season generously with salt and pepper to bring out full flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 110-130 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 185 mg