Egg Muffins Recipe
Colorful, easy, healthy, and tasty… what’s not to love about these delicious Easy Egg Muffins?
Table of Contents
Perfect for busy mornings or breakfast on the go, these easy and versatile breakfast muffins take the stress out of making delicious breakfasts all week long.
This recipe can be adapted to suit your preferences and to take advantage of seasonal vegetables to keep your breakfast repertoire fresh and varied no matter how busy you get. These Egg Muffins are similar to another favorite of mine, Oven Egg Bites. Both recipes are simple, delicious, and perfect for meal prepping your breakfast for the week!
Is Egg Muffins Recipe Healthy?
Unlike traditional muffins, which are essentially small cakes, these egg muffins are very healthy. Eggs are loaded with protein and good fats, and adding fresh vegetables ups the healthy quotient even further.
This method uses virtually no extra fats and loads of veggies. You can increase the protein power of these muffins by using a combination of egg whites and whole eggs.
INGREDIENTS
- 12 stalks of green asparagus chopped
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/2 cup cherry tomatoes halved
- 4 large eggs
- Pinch of sea salt and black pepper
- Pinch of cayenne pepper
- 1/4 cup crumbled feta cheese
- Freshly chopped parsley for garnish
INSTRUCTIONS
Chop
Preheat your oven to 350 degrees F and lightly coat a 6-cup muffin tin with nonstick spray. Divide half of the green asparagus, bell pepper, and tomatoes among the cups in the muffin tin.
Whisk
In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
Fill
Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
Bake
Bake the muffins for 20- 25 minutes in the preheated oven until the eggs are set. Remove the baked egg muffins from the oven and let cool for a few minutes. Loosen the muffins with a knife then remove them from the pan and let them cool slightly on a wire rack.
DEVOUR!
Tips and Tricks to Make a Perfect Egg Muffins Recipe
- Don’t over beat your eggs. Too much whisking can break down the protein chains and make the muffins more dense.
- If you’re opting to mix egg whites and whole eggs, add a pinch of turmeric to your egg mixture to keep a lovely bright yellow egg color.
- The longer you let them cool down in the muffin tin, the easier they will be to remove as the muffin will shrink slightly and pull away from the sides of the tin.
FAQs
Absolutely. A paper towel dipped in a small amount of vegetable oil can be used to rub down the muffin tins.
This can happen if the eggs are over beaten, as that can break down the long protein chains. Mix the eggs until just combined. Also, an oven set too low can also yield this result, so try upping the temperature by 25 degrees.
You can. I like diced lean ham because it’s lower in fat, but cooked bacon or crumbled cooked sausage meat can also work well. Just make sure you drain off the excess fat before you add the meats.
Serving Suggestions
If you need some other flavors, I recommend my Baked Oatmeal Bars for some sweetness, and to round out my morning with some delicious Breakfast Potatoes. But these Easy Egg Muffins can be a breakfast all on their own. They’re so easy to make, and I like to make a variety of flavors once a week and use them all week long. Change up the vegetables, use different cheeses or add a little meat and you’ll have a world of variety at your fingertips.
Make Ahead and Storage
Depending on how many muffin tins you have, you can make a bunch of these on a quiet Sunday night and be set for the whole week. Freeze them flat so that they keep their shape and then toss them into a Ziploc bag in the freezer. Simply thaw as many as you need for the next morning on a plate in the fridge overnight, microwave and serve. I find that for bigger appetites a serving is two pieces.
Egg Muffins Recipe
Ingredients
- 12 stalks of green asparagus chopped
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/2 cup cherry tomatoes halved
- 4 large eggs
- Pinch of sea salt and black pepper
- Pinch of cayenne pepper
- 1/4 cup crumbled feta cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat your oven to 350 degrees F and lightly coat a 6-cup muffin tin with nonstick spray. Divide half of the green asparagus, bell pepper, and tomatoes among the cups in the muffin tin.
- In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
- Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
- Bake the muffins for 20- 25 minutes in the preheated oven until the eggs are set. Remove the baked egg muffins from the oven and let cool for a few minutes. Loosen the muffins with a knife then remove them from the pan and let them cool slightly on a wire rack. Enjoy the warmth!
Nutrition
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