Breakfast Egg Muffins: A Portable and Protein-Packed Morning Meal

Introduction & Inspiration

As someone who values a nutritious and convenient breakfast, I’m always on the lookout for recipes that are both delicious and easy to prepare. These Breakfast Egg Muffins check all the boxes! They’re a fantastic way to enjoy a protein-packed breakfast without spending a lot of time in the kitchen. The inspiration for this recipe came from my desire to create a portable and customizable breakfast option that could be enjoyed on the go.

Homemade Focus

While you can certainly find pre-made breakfast sandwiches or egg bites, there’s something satisfying about making these egg muffins from scratch. This recipe is incredibly simple, and the result is a batch of fresh and flavorful muffins that are tailored to your preferences. Plus, making them yourself allows you to control the quality of ingredients and ensure you’re using wholesome and nutritious options.

Flavor Goal

The goal here is to create egg muffins that are both flavorful and versatile. The base recipe features a simple combination of eggs, cheese, and green onions, seasoned with salt and pepper. However, you can easily customize the muffins with your favorite mix-ins, such as cooked bacon, sausage, ham, vegetables, or different types of cheese. This allows you to create a variety of flavor combinations that will keep your breakfast routine exciting.

Ingredient Insights

Let’s explore the key players in these delicious egg muffins:

• Eggs: Eggs are the star of the show, providing protein and structure to the muffins.
• Milk (Optional): Milk can be added to the egg mixture for a fluffier texture. You can use any type of milk you prefer, or omit it altogether for a denser muffin.
• Shredded Cheddar Cheese: Cheddar cheese adds a sharp and cheesy flavor that complements the eggs perfectly. You can substitute with your favorite cheese or use a blend.
• Green Onion: Green onions add a touch of freshness and a mild onion flavor.
• Cooked Bacon, Sausage, or Ham (Optional): These cooked meats add a savory depth of flavor and extra protein to the muffins.
• Salt and Pepper: Season to taste with salt and pepper to enhance the overall flavor of the muffins.

Equipment

You’ll need just a few essential tools to whip up these breakfast egg muffins:

• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

• 8 large eggs
• ¼ cup milk (optional)
• ½ cup shredded cheddar cheese
• ¼ cup finely diced green onion
• ½ cup cooked bacon, sausage, or ham (optional)
• Salt and pepper to taste
• Non-stick spray or olive oil for greasing

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
2. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
3. Add Mix-Ins: Stir in the shredded cheddar cheese, green onion, and any additional ingredients you like, such as cooked bacon, sausage, or ham.
4. Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
5. Bake: Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden brown.
6. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.

Troubleshooting

• Egg muffins sticking to the tin: Make sure to grease the muffin tin generously with non-stick spray or olive oil. You can also line the muffin cups with paper liners for easier removal.
• Egg muffins not cooked through: If the egg muffins are not fully cooked in the center, bake them for a few more minutes until they are set.
• Egg muffins too dense: If you prefer a fluffier texture, add ¼ cup of milk to the egg mixture.

Tips and Variations

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the egg mixture.
• To add more vegetables, you can mix in chopped spinach, diced bell peppers, or sliced mushrooms.
• For a vegetarian option, omit the meat and add chopped vegetables or a plant-based protein, such as crumbled tofu or tempeh.
• You can also experiment with different types of cheese, such as Monterey Jack, Swiss, or feta cheese.

Serving and Pairing Suggestions

These Breakfast Egg Muffins are a versatile and convenient option that can be enjoyed in a variety of ways. They’re perfect for meal prepping, grabbing on the go, or enjoying as a quick and satisfying breakfast or snack. You can pair them with fresh fruit, toast, yogurt, or a side salad for a complete and balanced meal.

Nutritional Information

(Per serving, approximate)

• Calories: ~150
• Fat: ~10g
• Cholesterol: ~200mg
• Sodium: ~300mg
• Carbohydrates: ~5g
• Protein: ~15g

Print

Recipe Summary and Q&A

Recipe Name: Breakfast Egg Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yields: 12 muffins

Q: Can I use a different sized muffin tin?

A: Yes, you can use a mini muffin tin or a jumbo muffin tin. Adjust the baking time accordingly.

Q: Can I make these egg muffins ahead of time?

A: Absolutely! You can bake the egg muffins ahead of time and store them in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Q: Can I freeze these egg muffins?

A: Yes, you can freeze the egg muffins. Let them cool completely, then place them in a freezer-safe bag or container. Reheat them in the microwave or oven before serving.